Lentil, kale and Feta salad

Recipe from Bal Arneson

Perfect for entertaining, this hearty winter salad stars lentils brightened with the tang of feta.

  • Prep: 20 min
  • Cooking: 1 h
Yields 6 Servings
lentil kale and feta salad

Ingredients

  • 1 cup (250 mL) dried brown lentils
  • 2 tbsp (30 mL) olive oil
  • 1/4 tsp (1 mL) mustard seeds
  • 1/4 tsp (1 mL) cumin seeds
  • 1 tsp (5 mL) garam masala
  • Salt and freshly ground pepper
  • 1 medium lemon zest and juice (optional)
  • 2 large kale leaves chopped
  • 1 cup (250 mL) cherry tomatoes halved
  • 1/4 cup (60 mL) roasted cashews
  • 1 small red onion finely chopped
  • 1 cup (250 mL) crumbled Canadian Feta

Preparation

In a saucepan, bring lentils and 8 cups (2 L) water to a boil. Reduce heat to low and cook for 45–60 minutes or until tender. Drain and let cool.

To make salad dressing, heat oil on medium heat in a skillet. Cook mustard and cumin seeds, garam masala, salt and pepper for 15 seconds. Let cool and add lemon zest and juice, if desired.

In a large bowl, toss to combine lentils, kale, cherry tomatoes, cashews, onion, Feta and salad dressing. Serve.

Tips

You can use canned lentils; drain and rinse before adding to the rest of ingredients.

Cheese alternatives: Diced Canadian Bocconcini, Cheddar or Havarti

Learn more about

Nutrition

Nutritional Information

per serving
Energy: 395 Calories
Protein: 19 g
Carbohydrate: 39 g
Fat: 19 g
Fibre: 6.4 g
Sodium: 392 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 20 % / 224 mg
Folate: 120 %
Thiamin: 40 %
Zinc: 36 %
Vitamin B12: 32 %