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Warm Lentil and Kale Salad with Carrot-Harissa Dressing

Warm Lentil and Kale Salad with Carrot-Harissa Dressing

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.
Course Salad, Vegetarian
Cuisine American, middle eastern
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings


  • 1 bunch rainbow carrots sliced at a diagonal into thirds or fourths (depending on size)
  • 1/4 cup plus 1 Tbsp. extra-virgin olive oil
  • 1 tsp. kosher salt divided
  • 1/2 tsp. freshly ground black pepper
  • 1 cup dry black lentils rinsed and picked over
  • 1 bunch green kale stemmed and roughly torn
  • 1/3 cup carrot juice
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. mild harissa paste
  • 1 garlic clove minced
  • 1/2 tsp. honey
  • 1/4 cup chopped almonds
  • 1/4 cup grated Manchego cheese


  • Preheat oven to 425°F. Toss carrots with 1 Tbsp. olive oil, and 1/4 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 1/4 tsp. salt.
  • Combine carrot juice, vinegar, harissa, garlic, honey, remaining 1/2 tsp. salt and 1/4 tsp. black pepper in a large glass measuring cup or bowl. Gradually stream in 1/4 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.