lentil salad

Lentil Salad with Rainbow Kale, Watercress, Alfalfa and Goat Cheese

Filling, satisfying, flavorful and packed with proteins. This lentil salad has lot of flavors going on – loaded with earthy lentils, sweet-tart cranberries, crunchy walnuts and tangy goat cheese. The unusual combination of ingredients give it a wonderful texture.

lentil saladJust look, how beautiful these baby kale leaves are! I was smitten by the flavor and texture of this salad. I remember my mom saying that you do need to work a bit harder to put flavor into vegetables and I think that is true. These little marvels are healthy, delicious and super flavorful! Perfect for a meatless meal or a superb weekend vegetarian brunch.

lentil saladPreparation Time: 20 min
Cooking Time: 20 min
Total Time: 40 min
Serves: 6-8

Ingredients

2 cups French brown lentils
1 bunch baby Kale (I used rainbow kale)
1/4 cup toasted Walnuts
1/2 cup hard Goat cheese, cut in small cubes
Hand full of flat-leaf parsley
Handful of cilantro
1 cup alfalfa Sprouts
2 cups watercress
1 medium onion, finely chopped
1/4 cup dried cranberries
1/3 cup capers

lentil saladVinaigrette
1/2 cup extra virgin olive oil
1/3 cup apple cider vinegar
3 tablespoon maple syrup or agave nectar or honey
1 1/2 tablespoon Dijon mustard
1 teaspoon cumin powder
1/2 teaspoon green cardamom powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg powder
1/4 teaspoon cinnamon powder
Salt and freshly ground black pepper to taste

Directions

Wash and drain the lentils. Add to a pot with 3 cups of water, bring to a boil, cover and let them simmer for 15 minutes. Check lentils after 15 minutes for doneness. Be careful not to overcook, they should be done Al dente.

lentil saladOnce the lentils are cooked, drain them through a wire mesh sieve rinse under cold running water to stop the cooking process.

Make the dressing: Place all the vinaigrette ingredients in a jar with a tight fitting lid and shake vigorously to combine.

lantil saladTo Serve: Arrange the kale, watercress and other herbs in a salad serving bowl leaving space in the center. Mix the lentils with chopped onions and capers.

lentil saladPut the prepared lentils in the center and top with toasted walnuts, cranberries and goat cheese. Finish with lovely alfalfa sprouts.

Add the dressing at the time of serving. Serve as a side with grilled meats or enjoy as weekend brunch.

Note: Use French lentils since they hold their shape better than plain brown lentils.  They are smaller and firmer than ordinary lentils and hold up well in salads.

lentil salad

Lentil Salad with Rainbow Kale, Watercress, Alfalfa and Goat Cheese
 
Prep time
Cook time
Total time
 
Filling, satisfying, flavorful and high in fiber, a good source of iron and vitamin C - what's not to love about this super healthy salad.
Author:
Recipe type: Salads, side dish, brunch, lunch
Serves: 6-8
Ingredients
  • 2 cups French brown lentils
  • 1 bunch baby Kale (I used rainbow kale)
  • ¼ cup toasted Walnuts
  • ½ cup hard Goat cheese, cut in small cubes
  • Hand full of flat-leaf parsley
  • Handful of cilantro
  • 1 cup alfalfa Sprouts
  • 2 cups watercress
  • 1 medium onion, finely chopped
  • ¼ cup dried cranberries
  • ⅓ cup capers
Vinaigrette
  • ½ cup extra virgin olive oil
  • ⅓ cup apple cider vinegar
  • 3 tablespoon maple syrup or agave nectar or honey
  • 1½ tablespoon Dijon mustard
  • 1 teaspoon cumin powder
  • ½ teaspoon green cardamom powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg powder
  • ¼ teaspoon cinnamon powder
  • Salt and freshly ground black pepper to taste
Instructions
  1. Wash and drain the lentils. Add to a pot with 3 cups of water, bring to a boil, cover and let them simmer for 15 minutes. Check lentils after 15 minutes for doneness. Be careful not to overcook, they should be done Al dente.
  2. Once the lentils are cooked, drain them through a wire mesh sieve rinse under cold running water to stop the cooking process.
  3. Make the dressing: Place all the vinaigrette ingredients in a jar with a tight fitting lid and shake vigorously to combine.
  4. To Serve: Arrange the kale, watercress and other herbs in a salad serving bowl leaving space in the center. Mix the lentils with chopped onions and capers.
  5. Put the prepared lentils in the center and top with toasted walnuts, cranberries and goat cheese. Finish with lovely alfalfa sprouts.
  6. Add the dressing at the time of serving. Serve as a side with grilled meats or enjoy as weekend brunch.
Notes
Use French lentils since they hold their shape better than plain brown lentils. They are smaller and firmer than ordinary lentils and hold up well in salads.

 

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