Warm Lentil and Kale Salad with Carrot-Harissa Dressing
Recipe type: Vegetarian, Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
Warm lentil and kale salad with carrot-harissa dressing delivers a one-two punch of protein and fiber in a make-ahead meal perfect for hearty lunches or streamlined weeknight dinners.
  • 1 bunch rainbow carrots, sliced at a diagonal into thirds or fourths (depending on size)
  • ¼ cup plus 1 Tbsp. extra-virgin olive oil
  • 1 tsp. kosher salt, divided
  • ½ tsp. freshly ground black pepper
  • 1 cup dry black lentils, rinsed and picked over
  • 1 bunch green kale, stemmed and roughly torn
  • ⅓ cup carrot juice
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. mild harissa paste
  • 1 garlic clove, minced
  • ½ tsp. honey
  • ¼ cup chopped almonds
  • ¼ cup grated Manchego cheese
  1. Preheat oven to 425°F. Toss carrots with 1 Tbsp. olive oil, and ¼ tsp. each of the salt and black pepper; spread on a rimmed baking sheet. Bake for 35 minutes, tossing once halfway through.
  2. While carrots roast, combine lentils and 3 cups of vegetable broth or salted water in a large pot with a fitted lid over medium-high. Bring to a boil, reduce heat to medium-low, cover and cook for 20 to 30 minutes, until lentils are tender. Drain excess liquid and add kale to pot; toss with lentils, cover and steam (with heat turned off) for 5 minutes, until kale is slightly wilted. Season with ¼ tsp. salt.
  3. Combine carrot juice, vinegar, harissa, garlic, honey, remaining ½ tsp. salt and ¼ tsp. black pepper in a large glass measuring cup or bowl. Gradually stream in ¼ cup olive oil while stirring continuously with a whisk. Pour two thirds of dressing into pot of lentils and kale; toss to combine, and transfer to a serving platter or bowl. Top with roasted carrots; drizzle remaining dressing overtop. Garnish with almonds and cheese.
Recipe by Dishing Out Health at https://dishingouthealth.com/warm-lentil-and-kale-salad-with-carrot-harissa-dressing/