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Kale lentil beet salad with tahini dressing.
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Kale and Lentil Salad with Tahini Dressing

Kale and lentil salad, tossed with beets, cucumber, red onion, and creamy tahini dressing, is easy to make, hearty, and satisfying. It's naturally vegan, gluten-free, and made with no added oil.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course, Salad
Cuisine: Middle Eastern
Diet: Vegan
Servings: 6
Calories: 218kcal
Author: Denise Perrault

Ingredients

  • 1 cup green lentils (see notes 1 & 2)
  • 4 cups water
  • 1 medium bay leaf
  • ½ teaspoon salt
  • 4 cups kale chopped
  • 3 small beets cooked and diced (see note 3)
  • 1 small red onion chopped
  • 1 medium cucumber deseeded and diced
  • ¼ cup tahini
  • ⅓ cup lemon juice
  • 1 tablespoon maple syrup (use date paste as a substitute)
  • 2 teaspoon Dijon mustard
  • 1 clove garlic minced or pressed
  • 2 tablespoons water
US Customary - Metric

Instructions

  • Add the lentils to a medium pot along with 4 cups of water, 1 bay leaf, and ½ teaspoon salt. Bring the ingredients to a boil, then reduce the heat to a simmer. Cover the pot and simmer for 15 - 20 minutes until the lentils are tender. Check the lentils often, adding more water as needed. The lentiils should be tender, not mushy.
  • When the lentils are done, drain and rinse them to stop the cooking process. Remove the bay leaf. Set them aside to cool while you finish the salad.
  • To make the dressing, combine the tahini, lemon juice, maple syrup, Dijon mustard, and garlic in a small bowl.
  • Chop the kale and add it to a bowl with half of the dressing. Gently massage the dressing into the kale to soften it.
  • Add the lentils, beets, onions, cucumber, and the remaining dressing. Mix well.

Notes

  1. Use 3 cups of canned or jarred lentils, drained or rinsed.
  2. I used green lentils for this recipe, but you can also use French lentils (Puy lentils) or black (Beluga) lentils. I don’t recommend red lentils because they get too mushy after cooking.
  3. I used a package of pre-cooked beets for this recipe. You can also boil or roast your own. Avoid pickled beets as they will overwhelm the flavor of the salad.
  4. The lentils can be cooked and stored for several days ahead. Or assemble the salad and add the dressing right before serving.
  5. Store leftover salad in an airtight container in the refrigerator for 3 days.

Nutrition

Calories: 218kcal | Carbohydrates: 31g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 264mg | Potassium: 621mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1458IU | Vitamin C: 25mg | Calcium: 94mg | Iron: 4mg