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Warm Kale and Lentil Salad

A nourishing and flavorful salad blending tender lentils with crisp kale, savory sautéed vegetables, and creamy feta, topped with roasted almonds.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables and Lentils
  • 250 g Carrots, peeled Fresh carrots add sweetness and vibrant color.
  • 1 cup Corn kernels (fresh, frozen, or canned) Sweet corn provides a lovely texture.
  • 1 small red onion, thinly sliced Adds a subtle sweetness.
  • 400 g canned brown lentils, rinsed and drained Canned lentils make preparation effortless.
  • 1 small bunch curly kale (about 120g), roughly chopped Curly kale has a delightful crunch.
Salad Toppings
  • ½ cup feta cheese, crumbled Beautiful tanginess! Dairy-free option: crumbled tofu.
  • ¼ cup roasted almonds, chopped For that extra crunch.
  • Juice of 1 lemon Brightens the dish.
Oil and Seasoning
  • 2 tablespoons extra-virgin olive oil A high-quality oil will enhance the overall flavor.
  • 1 teaspoon salt Adjust to your preference.
  • Generous grind of black pepper For a little kick.

Method
 

Preparation
  1. Add about 1.5 inches of water to a saucepan, bring it to a boil, and place a steamer basket on top.
  2. Peel the carrots, trim the ends, and slice them on the diagonal. Add them to the steamer basket, cover, and steam for 5–6 minutes or until just tender.
Cooking
  1. While the carrots steam, heat the olive oil in a medium saucepan over medium heat. Once hot, add the steamed carrots and sauté for about 4 minutes.
  2. Stir in the onion and corn, season well with salt, and continue cooking for another 3 minutes or until the onion is soft.
Mixing the Salad
  1. In a large mixing bowl, add the kale, warm veggies, lentils, crumbled feta, and chopped almonds.
  2. Squeeze over the juice of one lemon and toss everything together to coat. Let it sit for a few minutes.
Serving
  1. Before serving, taste and season with more salt or pepper if needed. Serve warm.

Notes

Customize with seasonal vegetables or different nuts as desired. Store leftovers in an airtight container in the fridge for up to 4 days.