Lentil and Carrot Salad with Kale

A hearty and nutritious Lentil and Carrot Salad with Kale, combining Puy lentils, carrots, and kale in a flavorful dressing. Perfect as a main dish or side, this salad is rich in protein, fiber, and antioxidants.

Ingredients

1 cup Puy lentils; 3 carrots, peeled and cut into 1/4 inch rounds; 1 onion, split in half; 1 clove; 1 bay leaf; 3 cups homemade or store-bought low sodium vegetable broth; Kosher salt and freshly ground black pepper; 2 tablespoons extra-virgin olive oil, divided; 1 bunch kale, ribs removed and cut into ribbons; 1 medium clove garlic, minced (about 1 teaspoon); 2 teaspoons sherry vinegar; 1 teaspoon Dijon mustard; 1 teaspoon crushed dried rosemary; 6 cups chopped stemmed kale; 1 1/4 cups water; 2 (8-ounce) packages black lentils; 1 (15-ounce) can no-salt-added fire-roasted tomatoes, undrained; 3/4 teaspoon salt, divided; 1 (8-ounce) package silken tofu; 1/4 teaspoon ground pepper.

Instructions

1. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add garlic and rosemary; cook, stirring constantly, until fragrant, about 1 minute. 2. Add chopped kale; cook, stirring constantly, until bright green and slightly wilted, 2 to 3 minutes. 3. Add water, lentils, tomatoes, and 1/2 teaspoon salt; increase heat to medium-high and bring to a boil. Reduce heat to medium to maintain a simmer. Cover and cook until the lentils and kale are tender, about 7 minutes. 4. Meanwhile, heat the remaining 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add cubed silken tofu and cook until frizzled around the edges, about 4 minutes. Sprinkle with pepper and the remaining 1/4 teaspoon salt. 5. In a small bowl, whisk together sherry vinegar, Dijon mustard, and a pinch of salt and pepper. Drizzle over the lentil and kale mixture. 6. Divide the lentil mixture among 4 bowls; top each with tofu. Serve warm or at room temperature.

External Recipes

• Lentil and Carrot Salad with Kale Recipe (Health Score: 85)

Allergens

None