Name: Autumn Lentil Kale Salad With Parmesan Recipe Little Spice Jar
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup brown lentils, rinsed; 3 cups water; 2 cups chopped kale, stems removed; 1/2 cup shaved Parmesan cheese; 1/4 cup dried cranberries; 1/4 cup chopped walnuts; 1/4 cup olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon honey; 1 teaspoon Dijon mustard; Salt and pepper to taste

Instructions

In a medium saucepan, combine the rinsed brown lentils and water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess water and set aside to cool.
In a large serving bowl, combine the chopped kale, shaved Parmesan cheese, dried cranberries, and chopped walnuts. Mix well to combine all the ingredients.
In a small jar with a lid, combine the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper. Secure the lid and shake vigorously until the dressing is well mixed.
Add the cooked lentils to the kale mixture in the serving bowl. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Let the salad sit for about 10 minutes to allow the flavors to meld together. Taste and adjust the seasoning with salt and pepper if needed.
Serve the Autumn Lentil Kale Salad with Parmesan in individual bowls, and if desired, garnish with additional Parmesan cheese shavings and a sprinkle of chopped walnuts for added crunch.

Ingredients

Instructions

Nutrition Facts

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