Easy Lentil Kale Salad Meal Prep for the Week
A hearty and flavorful vegan salad made with protein-rich lentils, massaged kale, crisp vegetables, and a creamy tahini lemon dressing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1 cup green or brown lentils, cooked and cooled
- 1 bunch Tuscan kale, stems removed and leaves thinly sliced
- 1/4 cup tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- 2 tbsp olive oil (plus 1 tsp for massaging kale)
- 2 tbsp cold water (or more as needed)
- 1/2 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- Salt and black pepper to taste
- 2 tbsp toasted pumpkin or sunflower seeds
Instructions
- Cook lentils in simmering water for 18–22 minutes until tender. Drain and set aside.
- Massage kale with 1 tsp olive oil and a pinch of salt until soft and dark green.
- In a bowl, whisk together tahini, lemon juice, garlic, 2 tbsp olive oil, and water until creamy. Season with salt and pepper.
- In a large bowl, combine lentils, kale, cucumber, tomatoes, and red onion.
- Pour dressing over the salad and toss until evenly coated.
- Sprinkle seeds on top just before serving.
Notes
Add avocado, olives, or feta (if not vegan) for variation. Store leftovers for up to 3 days. Dressing can be made in advance.