Warm Lentil and Kale Salad

Cook, In Season, Mains, Recipes, Weeknight Dinner, Winter

Here, protein- and fiber-rich brown lentils star alongside roasted carrots, sautéed onions and earthy kale in a salad that shows off bold tastes, textures and colors. A small amount of crisped prosciutto lends meaty, savory flavor without much extra fat.

 

Warm Lentil and Kale Salad

 

1 Tbs. olive oil

4 carrots, peeled and diced

1 large red onion, thinly sliced

1 1/4 tsp. sea salt, plus more, to taste

Freshly ground pepper, to taste, plus 1/4 tsp.

Leaves from 1 large bunch Tuscan kale, thinly sliced

1 cup brown lentils, picked over and rinsed

2 fresh thyme sprigs

4 large garlic cloves

4 cups low-sodium chicken broth

6 thin slices prosciutto

1 tsp. sherry vinegar

 

In a large saucepan over medium heat, warm the olive oil. Add the carrots and onion, 1/4 tsp. of the salt and several grindings of pepper. Sauté until the onion is very soft and lightly caramelized, about 15 minutes. Add the kale and cook, stirring occasionally, until tender, about 6 minutes. Scrape the contents of the pan into a bowl and set aside. Wipe out the pan.

 

In the same pan over high heat, combine the lentils, thyme, garlic, broth, 1/2 tsp. of the salt and the 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium and simmer, uncovered, until the lentils are tender but firm to the bite, 15 to 20 minutes.

 

Meanwhile, in a fry pan over medium heat, cook the prosciutto until crisp and browned, about 7 minutes. Let cool, then tear into small pieces.

 

Drain the lentils in a colander, and remove and discard the thyme and garlic. Return the lentils to the saucepan, and stir in the kale mixture, vinegar and the remaining 1/2 tsp. salt. Taste and adjust the seasonings with salt and pepper. Transfer the lentil mixture to a serving bowl, top with the prosciutto and serve immediately. Serves 6.

7 comments about “Warm Lentil and Kale Salad

  1. Warm Lentil and Kale Salad | dietconseil actualite dietetique nutrition évolution | Scoop.it

  2. David DiRocco

    You need a “print recipie” button to be able to print them without everything else printing.

    Reply
  3. Nancy

    Great warm salad. I used burghul wheat instead of lentils. Omitted the prosciutto for vegetarian and made 2 two dinner servings. Delicious!!

    Reply
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  5. 50 Kale Recipes - Wunda Woman Wellness

  6. Rebecca B

    This was delicious! My anti-veggie husband had three helpings and requested it be made again. I didn’t have sherry vinegar so threw in a splash of a good quality Balsamic vinegar. Worked great.

    Reply

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