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Black Lentil Kale Broccoli Salad with Charred Broccoli Pesto Recipe:

Approx. 6 - 8 servings

Ingredients

  • 1 Cup Dried Black Lentils
  • 1 Vegetable Bouillon Cube
  • 1/2 Teaspoon Sea Salt
  • Filtered Water
  • 1 Head Kale - ribbed - thinly sliced
  • 2 Tablespoons Champagne Vinegar
  • 3 Tablespoon Olive Oil
  • 1/2 Cup Radish - thinly sliced
  • 1/2 Cup Red Cabbage - minced
  • 3 Cup 6 cups raw Charred Broccoli
  • 1 Cup Charred Broccoli Pesto - recipe below
  • Filtered Water - thin out pesto if desired

Charred Broccoli

  • 2 Large Heads Broccoli - 8 Cups - roughly chopped - charring the broccoli literally halves in size
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1/2 Teaspoon Sea Salt
  • 1/4 Teaspoon Black Pepper

Charred Broccoli Pesto

  • 1 Cup Charred Broccoli
  • 1/2 Cup Raw Walnuts
  • 3/4 Cup Pecorino Cheese
  • 1/2 Cup + 2 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon + 1 Teaspoon Lemon Juice - fresh squeezed
  • 1 Garlic Clove
  • 1/2 Teaspoon Sea Salt - or to taste

Instructions

Lentils

  1. Sort lentils to make sure there are no rocks then rinse and drain.
  2. Add the lentils and bouillon then cover with 2 inches of water in a medium pot.
  3. Bring to a boil then reduce to medium-low and simmer.
  4. Cook until just tender approx. 20 - 25 minutes, you don’t want them too soft or they will be mushy so check them at 15 minutes.
  5. While the lentils are cooking, start the broccoli.

Charred Broccoli

  1. You're going to char the broccoli for the salad and the pesto at the same time.
  2. Preheat oven to 425 degrees
  3. Line a baking sheet with parchment paper.
  4. Toss together the broccoli, oil, salt, and pepper. Spread out on the baking sheet and place on middle rack.
  5. Roast for 15 minutes, then stir pieces around for even cooking.
  6. Roast for another 10 to 15 minutes.
  7. Make sure and check on them every 5 minutes, until broccoli is as charred as you like it.
  8. Pesto
  9. Measure one cup of the charred broccoli along with remaining ingredients to a food processor or blender.
  10. Blend until desired texture.
  11. Pour into a bowl and stir in the vinegar and oil.

Salad

  1. In a large bowl, add lentils and stir in the vinegar, 2 tablespoons of oil, salt, and pepper.
  2. In a large bowl, massage 1 tablespoon oil into the kale and then add to the lentils.
  3. Mix well. Sprinkle the veggie on top and serve the pesto on the side.
  4. It can be served warm or cold.

Recipe Notes

Note * I tend to like the pesto with just a touch of water to thin it out. This salad is great with a light vinaigrette in place of the pesto as well!