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Warm Lentil and Kale Salad

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.

By williamssonoma · From Open Recipes · 12 ingredients
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Why it works: Kale and lentils share more aroma than cooks usually use. They rank in the top 2% of all ingredient pairs, and 24 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Serves 6.

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Kale + lentilstop 2% of all pairs
    Aroma overlapstrong
    Mentioned together24 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Olive + garlictop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together23,449 recipes

    Shared aroma: linalool (floral, citrus).

  4. Carrot + thymetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together4,563 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Pepper + thymetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (olive, carrot, pepper, kale, lentils, thyme, garlic):

  1. Tomatobetter flavor fit
  2. Spinachbetter flavor fit
  3. Potatobetter flavor fit
  4. Onionthe original

Fit is the average pairing score against olive, carrot, pepper, kale, lentils, thyme, garlic. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).