Photo: Anna Pelzer
Warm Lentil and Kale Salad
12 ingredients
Serves 6.
openrecipes
Here, protein- and fiber-rich brown lentils star alongside roasted carrots, sautéed onions and earthy kale in a salad that shows off bold tastes, textures and colors. A small amount of crisped prosciutto lends meaty, savory flavor without much extra fat.
Estimated Nutrition (whole recipe, rough)
517
Calories
43g
Protein
18g
Fat
41g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbs. olive oil
- 4 carrots, peeled and diced
- 1 large red onion, thinly sliced
- 1 1/4 tsp. sea salt, plus more, to taste
- Freshly ground pepper, to taste, plus 1/4 tsp.
- Leaves from 1 large bunch Tuscan kale, thinly sliced
- 1 cup brown lentils, picked over and rinsed
- 2 fresh thyme sprigs
- 4 large garlic cloves
- 4 cups low-sodium chicken broth
- 6 thin slices prosciutto
- 1 tsp. sherry vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes