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. 
Can we take a moment to appreciate the staying power of a hearty winter salad? One brimming with grains or legumes, roasted root veggies, nuts, and a sprinkling of cheese to elevate the whole shebang.
This one features sturdy kale greens, black lentils, roasted multi-colored carrots, chopped almonds, Manchego cheese, and the most EPIC carrot-harissa dressing. I want to date it, marry it, travel with it, add it to my will, etc.
Lentils are a real recipe workhorse here. They add texture and meatiness, plus a hearty dose of plant protein.
I work all types of lentils into my recipe rotation, but have found that black lentils work exceptionally well in salads. Dubbed the caviar of legumes, they have a sturdier skin that helps them hold their shape better than green or red lentils. Look for them in the bulk section of your local health store to stock up at a discount.
If you can’t find any black lentils, sub in green French ones, which hold their shape better than red or brown varieties.
Now let's talk dressing. This magical mashup combines the smoky-spiciness of harissa (a North African spice paste) with the earthy sweetness of carrot juice and bright acidity of apple cider vinegar for a dynamite dressing that's firing on all cylinders. If you haven't tried harissa yet, I guarantee this recipe will help land the magical condiment a permanent spot on your refrigerator shelf.
It may seem like a lot of dressing, but the lentils and greens are thirsty to be dressed so don't be afraid to deploy liberally. They'll need a good amount to soak up if being made in advance, too.
If you give this recipe a try, be sure to tag #dishingouthealth on Instagram so I can see your beautiful creations. And if you have a chance, come back and comment below and rate the recipe—it helps tremendously in terms of web searches! Cheers, friends.
Warm Lentil and Kale Salad with Carrot-Harissa Dressing
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
Karly P
Another great recipe from Dishing Out Health! I made this as a main course and it was just enough! Lovely summer or fall recipe.
dishingouthealth
So glad you enjoyed it, Karly! Thank you for coming back and leaving a review!
Nancy
This looks delicious! Can you make carrot juice in Vitamix?
dishingouthealth
Hi Nancy—absolutely! You can also find it bottled at stores like Whole Foods or Sprouts. Enjoy!