The kale and lentils in this Mediterranean-inspired salad recipe are combined with sweet red peppers and a bold garlic and dried tomato vinaigrette. To cut down on prep time, we use refrigerated steamed lentils, but offer instructions on preparing your own.
Tip: To cook your own lentils, rinse and drain 3/4 cup brown, French, or yellow lentils. In a medium saucepan bring 2 cups water to boiling. Stir in lentils. Return to boiling; reduce heat. Simmer, covered, 20 to 25 minutes or just until tender. Drain and cool. Store in refrigerator up to 3 days. Makes 1 3/4 cups.
Serving Size: 2 1/2 cups
186 calories; protein 9.6g; carbohydrates 18.2g; dietary fiber 7.4g; sugars 3.2g; fat 8.6g; saturated fat 1.8g; cholesterol 3.6mg; vitamin a iu 3656.9IU; vitamin c 49mg; folate 81.9mcg; calcium 215.8mg; iron 3.6mg; magnesium 10.4mg; potassium 376.2mg; sodium 464.1mg.