Dinner

Mediterranean Kale and Lentil Salad Recipe

Name: Mediterranean Kale and Lentil Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 cup black lentils, rinsed; 2 bunches Tuscan/lacinato kale, destemmed and finely shredded; 1 tablespoon olive oil; Juice of 1/2 a lemon; Pinch of salt; 1/4 cup sundried tomatoes, finely chopped; 1/4 cup coarsely chopped kalamata olives; 1/3 cup finely chopped red onion; 1/3 cup crumbled feta cheese + extra for topping; 2 tablespoons chopped fresh mint; 1 tablespoon chopped fresh oregano; 1/4 cup chopped flat leaf parsley; 1/4 cup toasted pine nuts or chopped pistachios (optional); 1/4 cup red wine vinegar; Juice of 1/2 a lemon; 2 teaspoons honey; 1/2 teaspoon Dijon mustard; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil

Bylilan Sage January 21, 2026January 21, 2026

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Introduction

This Mediterranean Kale and Lentil Salad is a vibrant, nutritious dish packed with fresh herbs, tangy feta, and hearty lentils. It makes a perfect light lunch or a flavorful side for dinner. The lemony dressing ties everything together with a bright, refreshing finish.

A dark gray bowl holds a leafy green salad made of chopped dark green kale mixed with black lentils, topped with small white crumbles and tiny diced purple onion pieces scattered throughout, garnished with a few dark purple olives and a wedge of bright yellow lemon resting on the edge of the bowl. The bowl is placed on a white cloth with some green herb pieces around it, sitting on a white marbled surface. Around the bowl, there is a white bowl filled with dark purple olives, another white bowl with white crumbs, a halved lemon, a glass bowl with orange dressing and a whisk inside, and a silver fork resting on the white cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup black lentils, rinsed
2 bunches Tuscan/lacinato kale, destemmed and finely shredded
1 tablespoon olive oil
Juice of 1/2 a lemon
Pinch of salt
1/4 cup sundried tomatoes, finely chopped
1/4 cup coarsely chopped kalamata olives
1/3 cup finely chopped red onion
1/3 cup crumbled feta, plus extra for topping
2 tablespoons chopped fresh mint
1 tablespoon chopped fresh oregano
1/4 cup chopped flat leaf parsley
1/4 cup toasted pine nuts or chopped pistachios (optional)

For the Dressing:
1/4 cup red wine vinegar
Juice of 1/2 a lemon
2 teaspoons honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil

Instructions

Step 1: Bring a medium pot of water to a boil. Add the lentils and cook for about 20 minutes until tender. Drain and set aside to cool.
Step 2: Place the shredded kale in a large bowl. Add 1 tablespoon olive oil, juice of half a lemon, and a pinch of salt. Massage the kale for 1-2 minutes until it softens and breaks down.
Step 3: Add the cooled lentils, sundried tomatoes, kalamata olives, red onion, crumbled feta, mint, oregano, and parsley to the kale. Toss gently to combine.
Step 4: In a medium bowl, whisk together the red wine vinegar, lemon juice, honey, Dijon mustard, salt, and pepper. Slowly stream in the olive oil while whisking to emulsify the dressing.
Step 5: Pour a few tablespoons of dressing over the salad and toss to coat. Sprinkle with toasted pine nuts or pistachios if using. Serve topped with extra feta and remaining dressing on the side.

Tips & Variations

For added protein, top with grilled chicken or chickpeas.
Swap black lentils for green or brown lentils if preferred.
Use fresh lemon juice for the best bright flavor in the dressing.
To toast nuts, heat them in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if possible and add just before serving to preserve freshness. Re-toss the salad before serving if it has sat for a while. This salad tastes great served cold or at room temperature.

How to Serve

A bowl filled with a dark gray base holds a layered salad that includes dark green chopped leafy vegetables, small dark brown lentils, and small chopped purple onion pieces scattered across the top. There are also small white crumbles sprinkled among the mixture and a few dark purple olives mixed in. On the right side of the bowl’s rim, a bright yellow lemon wedge sits. The bowl is placed on a white marbled textured cloth, with a white small bowl of crumbled white cheese in the background and a silver utensil to the right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of kale?

Yes, curly kale or dinosaur kale will work, but Tuscan or lacinato kale is preferred for its tender texture and mild flavor.

Do I have to cook the lentils?

Yes, lentils need to be cooked until tender before adding to the salad. Using pre-cooked or canned lentils can save time; just rinse and drain them well before using.