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+ servings

Mediterranean Kale and Lentil Salad

Course Main, Salad, Side
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 3 -4
Author Molly (Spices in My DNA)


  • For the SALAD:
  • 1 c. black lentils, rinsed
  • 2 bunches Tuscan/lacinato kale, destemmed and finely shredded
  • 1 T. olive oil
  • juice of 1/2 a lemon
  • pinch of salt
  • 1/4 c. sundried tomatoes, finely chopped
  • 1/4 c. coarsely chopped kalamata olives
  • 1/3 c. finely chopped red onion
  • 1/3 c. crumbled feta + extra for topping
  • 2 T. chopped fresh mint
  • 1 T. chopped fresh oregano
  • 1/4 c. chopped flat leaf parsley
  • 1/4 c. toasted pine nuts or chopped pistachios (optional)
  • For the DRESSING:
  • 1/4 c. red wine vinegar
  • juice of 1/2 a lemon
  • 2 tsp. honey
  • 1/2 tsp. dijon
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 T. olive oil


  1. Bring a medium pot of water to boil. Add the lentils and cook for about 20 minutes or until tender. Drain and set aside to cool.
  2. Add kale to a large bowl. Add a tablespoon of olive oil, juice of half a lemon, and a pinch of salt. Massage for a minute or two to help break the kale down and become more tender. Add the cooled lentils, sundried tomatoes, chopped olives, red onion, feta, mint, oregano, and parsley and toss.

  3. To make the dressing, add the red wine vinegar, lemon juice, honey, dijon, salt and pepper to a medium bowl. Stream in the olive oil and whisk to combine.
  4. Add a couple tablespoons of the dressing to the salad and toss again. Sprinkle with pine nuts or pistachios if using and serve with extra dressing and feta.