Protein-Packed Lentil and Kale Salad with Lemon Tahini Dressing

You can make this with green, brown or French lentils, or use canned lentils for a quicker option. The salad holds up well for meal prep, is easy to customize with simple swaps, and the flavours develop and improve after a day in the fridge.

It’s a crowd‑friendly dish that works well for gatherings and is naturally vegan and gluten‑free when served without dairy feta. The contrast of tender lentils, hearty kale and briny olives makes this salad memorable.

Recipe Highlights

• Vegetarian and vegan-friendly.
• High in fibre and plant protein.
• Gluten-free.
• Full of flavour and texture.
• Great for meal prep—keeps well and tastes better the next day.
• Works as a side or a main course.

For the Salad

• Lentils: Green, brown or French (Puy) lentils are ideal. Avoid red lentils, which become mushy.
• Bay leaf: Optional for simmering lentils.
• Kale: Any variety works; lacinato (Tuscan) kale is a great choice. Thinly slice the leaves and remove tough stems.
• Olives: Kalamata olives add a savory, briny note. Black olives can be used instead if needed.
• Artichoke hearts: Use jarred marinated artichokes for flavor and convenience.
• Cucumber: Fresh cucumber adds crunch; red bell pepper is a fine swap.
• Tomatoes: Cherry or grape tomatoes are perfect when halved.
• Almonds: Slivered or chopped almonds, raw or dry‑roasted. Substitute walnuts or pecans, or use pepitas/sunflower seeds for a nut‑free version.
• Feta: Optional—vegan feta or crumbled tofu feta works well if you want a creamy, salty finish.

For the Dressing

• Olive oil: Extra virgin yields the best flavor.
• Red wine vinegar: Apple cider or white wine vinegar can be substituted.
• Maple syrup: Honey or agave are alternatives.
• Herbs & spices: Dried thyme and ground cumin add depth.
• Garlic: Fresh garlic is recommended; 1 tsp garlic powder will work in a pinch.
• Shallot: Finely minced shallot is ideal; thinly sliced red onion can be used instead.

Variations & Additions

• Add a 15 oz can of drained and rinsed chickpeas for extra protein and texture.
• Stir in up to 1/2 cup dried fruit such as cranberries, dates, raisins or currants for a touch of sweetness.
• Mix in up to 1/2 cup chopped sun‑dried tomatoes for richer tomato flavor.
• Add 1–2 cups cooked quinoa to make the salad even heartier and more filling.

Step-by-Step Instructions

Step 1: Cook the Lentils

Place lentils in a pot with 4 cups of water, one bay leaf and a pinch of salt. Bring to a boil, then reduce heat to medium‑low and simmer for 22–26 minutes, until the lentils are tender but still hold their shape. Drain and discard the bay leaf. If you’re short on time, canned lentils work well—just drain and rinse.

Step 2: Make the Dressing

In a large bowl or storage container, whisk together olive oil, red wine vinegar, maple syrup, Dijon mustard, dried thyme, ground cumin and minced garlic. Season with salt and pepper, then stir in the minced shallot. Let the shallots marinate in the dressing for a few minutes to mellow their sharpness while you prepare the rest of the ingredients.

Step 3: Massage the Kale

Add the thinly sliced kale to the dressing and toss or massage it with your hands until the leaves soften and become more tender—this helps reduce bitterness and improves texture.

Step 4: Assemble the Salad

To the bowl with dressed kale, add the cooked lentils, olives, chopped artichoke hearts, cucumber, halved cherry tomatoes and half of the toasted almonds. Toss gently to combine, taste and adjust seasoning with salt and pepper. Serve topped with the remaining almonds and vegan feta if using.

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