Lentil, kale and Feta salad

Recipe details

Servings: 6
Time: Under 2 hours

Perfect for entertaining, this hearty winter salad stars lentils brightened with the tang of feta.


  • 1 cup (250 mL) dried brown lentils
  • 2 tbsp (30 mL) olive oil
  • 1/4 tsp (1 mL) mustard seeds
  • 1/4 tsp (1 mL) cumin seeds
  • 1 tsp (5 mL) garam masala
  • Salt and freshly ground pepper
  • 1 medium lemon, zest and juice (optional)
  • 2 large kale leaves, chopped
  • 1 cup (250 mL) cherry tomatoes, halved
  • 1/4 cup (60 mL) roasted cashews
  • 1 small red onion, finely chopped
  • 1 cup (250 mL) crumbled Canadian Feta


  1. In a saucepan, bring lentils and 8 cups (2 L) water to a boil. Reduce heat to low and cook for 45–60 minutes or until tender. Drain and let cool.
  2. To make salad dressing, heat oil on medium heat in a skillet. Cook mustard and cumin seeds, garam masala, salt and pepper for 15 seconds. Let cool and add lemon zest and juice, if desired.
  3. In a large bowl, toss to combine lentils, kale, cherry tomatoes, cashews, onion, Feta and salad dressing. Serve.


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Lentil, kale and Feta salad

Dairy Farmers of Canada

Nutrition Information

per serving

Calories 395
Protein 19 g
Carbohydrate 39 g
Fat 19 g
Fibre 6.4 g
Sodium 392 mg
Calcium 224 mg