Vegan Lentil Salad

4.95 from 17 votes

A colorful salad that is also nutritious and delicious. Plant based protein and fiber highlight this satisfying lentil salad.

Prep Time5

Cook Time20

Additional Time5

Total Time30

Course: Salad

Cuisine: American

Diet: Vegan

Servings: servings

Calories: 233kcal

Author: Debra Klein

Equipment

Ingredients

1 lb. sweet potatoes 4 cups diced
2 teaspoons balsamic vinegar
S+P
1 cup dried black lentils
1 bunch kale* approx 3 cups destemmed and chopped
2 cups chopped purple cabbage
1 cup roughly chopped fresh flat leaf parsley
1 small red onion finely diced (⅓ cup)
½ cup roughly chopped almonds toasted

Miso Mustard Dressing

¼ cup light miso
2 Tablespoons dijon mustard
1 Tablespoon pure maple syrup
2 teaspoons balsamic vinegar
¼ cup water

Instructions

Make Sweet Potatoes: Preheat oven to 450, Scrub sweet potatoes and cut into ½" cubes. You do not need to peel them. Spread onto a rimmed baking sheet. There is no need to line the baking sheet. If you have an older one that is darkened, that will work well to help brown the potatoes. Drizzle with balsamic vinegar, sprinkle with S+P to taste and roast for 20-25 minutes until soft.
Cook the lentils: Fill a small pot with water and bring to a rolling boil. Meanwhile, pick over the lentils, discarding any rocks or debris. Rinse well and add to boiling water. Turn down to a simmer and cook for about 20 minutes. For best results in this salad, you'll want firm, not mushy, lentils. Start checking around 17 minutes to ensure al dente lentils.
While the potatoes and lentils cook, prepare veggies and dressing.
KALE: Either rip bite sized pieces with your hands, massaging the kale as you go to soften the fibers. It will turn a brighter green color as you do with. OR, stack the kale, roll it and slice into thin strips. Either method will ensure small bites of kale that are tender and ready to eat.
Cabbage: roughly chop into bite sized pieces.
Parsley: wash and remove woody stems then roughly chop.
Onion: use a small red onion or a large shallot. Finely dice into ⅛" pieces.
Almonds: Roughly chop and toast. Use a dry skillet, shaking the pan for 2-3 minutes so they're fragrant, but not burnt.
DRESSING: Mix ingredients together in a small bowl with a fork or a whisk until well incorporated.
In a large bowl, combine all ingredients. Pour half the dressing over and mix well. Add more dressing, as needed.

Notes

KALE: Curly or lacinato (elephant) kale will work well.

Lentil Salad will stay good in the fridge for up to 5 days already dressed. I think it tastes better the next day as the dressing softens the veggies and the flavors mix and intensify. You can also make the components ahead and mix before ready to serve. Dressing will stay good in the fridge for up to two weeks.

This will serve 4 as a main dish or 6 as a side salad.

Nutrition