A lentil salad that’s hearty enough as a meal and perfect as a veggie-packed side. Warm lentils, hearty kale, sweet bell peppers, crunchy nuts, and fresh herbs get tossed in a simple balsamic dressing with goat cheese. Since those lentils are warm, the goat cheese melts into the salad, creating a creamy, dreamy dressing. It all gets topped with more goat cheese, toasty nuts, and fresh herbs.
P.S. This is a great iron-rich plant-based salad. The vitamin C in the bell peppers boost the iron absorption found in lentils.
Ingredient highlight
Lentils! My favorite small but mighty pulse! They are packed full of protein, fiber, folic acid, iron, calcium, phosphorus, magnesium, zinc, and potassium. One half cup of uncooked lentils (or about 1 ¼ cup cooked) contains 24g of protein, that’s more than you get in 3 oz of steak!
Servings 4 People
Prep Time 15 minutes 
Cook Time 18 minutes Ingredients
- 1 cup French green or green lentils about 2 ½ cups cooked
- 1 bunch kale, stems removed, thinly sliced 4 cups loosely packed
- 1 (12 oz) jar roasted red bell peppers, drained, thinly sliced about 1 heaping cup
- 1 (4 oz) log goat cheese, crumbled or about 1 cup crumbled), divided
- ½ cup toasted walnuts, chopped, divided
- ½ cup loosely packed fresh herbs, chopped, divided parsley, cilantro, or dill
- ⅓ cup olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp balsamic vinegar
- ¾ tsp kosher salt
- ½ tsp black pepper
- *Easily substitute quinoa for lentils
- **Or use ¾ cup chopped sundried tomatoes
- ***Don’t like goat cheese? Use feta instead!
- Note: this salad pairs really well with grilled sausage and toast.
Instructions
- In a medium pot, add the lentils and enough water to cover by 2-inches. Bring to a boil, then simmer very gently for 12-18 minutes, or until lentils are tender but not mushy (times will vary). Drain and transfer to a large bowl and spread into a thin layer around the bowl. Let cool for 10 minutes.
- Add kale, olive oil, vinegars, salt and pepper. Give the kale a little massage to soft it up (optional). Add in the bell peppers, half of the goat cheese, half of the walnuts, and half of the herbs. Toss to combine (the goat cheese will melt slightly from the warm lentils). Taste and add more salt, if needed.
- Top with remaining goat cheese, walnuts, and herbs plus some fresh grated black pepper.
Items you can prep ahead (optional)
- Cook 1 cup lentils
- Toast ½ cup walnuts
- Thinly slice 4 cups kale
- Drain and slice bell peppers
- Chop ½ cup herbs
Substitutions:
- To make vegan: skip the goat cheese. Top with avocado to add that creaminess. Taste and add more salt, if needed.
- se any other legume (chickpeas, white beans) in place of lentils, just be sure to warm them up before tossing the salad together
- Replace the roasted bell peppers with sundried tomatoes or any other cooked vegetable (like leftover roasted veggies)
- Substitute feta cheese for goat cheese.
- To add more protein, serve with a side of grilled sausage, chicken, or steak.
Storage:
- Store leftover salad in an airtight container in the fridge or freezer for up to 4 days.
Leftovers + Repurposing:
- Pop the salad in the microwave to take the chill off. Best enjoyed at room temp or warm.
- Top with goat cheese, nuts, and herbs.
- Serve it the next day with toast.
