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Resources > Vegan Recipes > Lentil, Bean and Kale Salad

Lentil, Bean and Kale Salad

Sourced from: BBC Food (United Kingdom)

This was the first recipe I made with green lentils and I remember feeling impressed with how they maintained their shape. I usually use cannelini beans. I only use 1/4 teaspoon of chili powder.

Ingredients

For the dressing:

Instructions

Soak the lentils and beans overnight, or for at least 8 hours. Rinse the lentils and beans and put into a saucepan of cold water. Bring to the boil and cook for 10 minutes, removing any scum that comes to the surface. Reduce to a simmer and cook for 30 minutes, or until tender. Drain and rinse. (Skip this step if using tinned lentils, just warm them through in a saucepan with a splash of water.)

To make the dressing, put all the ingredients into a lidded jar and shake vigorously until combined. Taste and adjust with more lemon, if needed. Put into a saucepan and warm over a low heat.

Toss the beans and lentils with the remaining salad ingredients. Drizzle over the dressing to taste and serve.

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