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Kale Crispy Black Lentil Salad

4 to 6 servings

Ingredients

  • 1  Cup Crispy Black Lentils - roasted - recipe below
  • 1 Recipe Arugula Vinaigrette - recipe below
  • 1 1/2 Cups Tomato Basil Almonds - recipe below
  • 1 Head Dino Kale about 7 cups - washed - de-ribbed - thinly chopped
  • 2 Tomatoes  - sliced or diced
  • 1 Container Small Fresh Mozzarella - thinly sliced or quartered
  • 1/4 Red Onion - thinly sliced or diced
  • 1 Cup Cup1 Basil - packed - chiffonade

Tomato Basil Almonds

  • 3 Cups Raw Almonds
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1/4 Cup Tomato Paste I used Bionaturae strained tomatoes was the brand used here
  • 3/4 Cup Basil - minced
  • 2-3 Cloves Garlic - minced
  • 2 Teaspoons Sea Salt

Arugula Pecorino Vinaigrette

  • 1 Small or 2 Tablespoons Shallots - minced
  • 1 Small Garlic - minced
  • 1 1/2 Cups Arugula
  • 1 Serrano Pepper - optional
  • 1/4 Cup Champagne Vinegar
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/4 Cup Pecorino - shredded
  • 1/2 Teaspoon Dijon
  • 1/2 Teaspoon Sea Salt
  • Dash Black Pepper

Crispy Black Lentils

  • 1/2 Cup Black Lentils -  uncooked
  • 1/2 Teaspoon Sea Salt
  • Drizzle Extra Virgin Olive Oil

Instructions

Tomato Basil Almonds

  1. Preheat oven to 350 degrees

  2. Mince the garlic and basil and add to a bowl, add the olive oil, almonds, tomato paste and sea salt then mix well and spread evenly onto a baking sheet.

  3. Bake for 20 – 25 minutes, stir halfway.
  4. Let cool completely.  *While the almonds are cooking and cooling make the vinaigrette.

Arugula Pecorino Vinaigrette

  1. In a food processor, add everything except the minced shallots and garlic.  Puree then add to a jar with the shallots and garlic and shake well.

Lentils

  1. Turn the oven up to 400°F.
  2. Measure the lentils and sort for any rocks then rinse.  Add water to the lentils, turn the heat to high and bring to a boil, then reduce heat to medium-low.  Cook for about 15 – 20 minutes or until lentils are soft, yet still firm.  Strain and set aside.
  3. Line a baking sheet with parchment paper.  In a bowl toss the lentils, oil and salt together then spread out on the parchment.
  4. Roast lentils for 25 – 30 minutes, stir in between.  Roast until crunchy. Watch them closely at the end so they don’t burn.  Let cool.

The Rest

  1. You can either mix the kale, tomatoes, mozzarella, onion and basil together and top individual salads with the almonds, lentils and dressing.

  2. Or, place the kale onto a large platter and sprinkle with the onions and lentils then place the tomatoes all around and do the same with mozzarella and basil. 

  3. Top individual salads with the almonds and dressing.

Recipe Notes

To keep the almonds and lentils crunchy, you will want to add them at the end.