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Lentil & Kale Salad

A delicious chopped salad with kale, Napa, cucumber, mint, parsley, apricots, and a Moroccan-inspired dressing. Recipe adapted from Sylvia Fountaine's Moroccan Lentil Salad.
Prep Time15 mins
Cook Time5 mins
Course: lunch, Main Course, Salad, Side Dish
Keyword: apricots, kale, lentils, napa
Servings: 4
Author: Nicole Coudal


  • 2 c. Cooked, whole lentils (brown, black or green)
  • 2 c. Kale, chopped
  • 2 c. Napa, chopped
  • 1 medium Cucumber, peeled & chopped (remove large seeds, if desired)
  • 1/2 c. Celery, chopped
  • 1/4 c. Red onion (or shallot), chopped
  • 1 c. Dried apricots, roughly chopped
  • 1/2 c. Sliced or slivered almonds, toasted
  • 1+ c. Fresh parsley and mint, roughly chopped


  • 1/4 c. Red wine vinegar
  • 2 Tb. Maple syrup
  • 1/4 c. Extra virgin olive oil
  • 1 Orange, zested and juiced
  • 1 Garlic clove, peeled & minced
  • 1/2 tsp. Kosher (or sea) salt
  • 1/2 tsp. Freshly ground black pepper
  • 1 tsp. Cumin
  • 1/2 tsp. Cinnamon
  • Pinch Ground cloves
  • Pinch Red pepper flakes


  • Cook lentils, following directions on package. When tender, drain excess water and allow them to cool before mixing with other ingredients.
  • While lentils cook, toast the almonds in a nonstick pan over low heat until nicely brown. Then make the dressing by combining ingredients in a small bowl and whisking to combine; set aside until ready to use.
  • Prepare kale by chopping it into small pieces, tossing it into a mixing bowl and adding 1 tsp of olive oil or lemon juice. "Massage" the kale with your hands for 1-2 minutes, mixing in the liquid and allowing tough fibers in the kale to soften. Then add Napa, cucumber, celery, onion, apricots, almonds and herbs.
  • When lentils are cool, add them to the mixing bowl, along with dressing. Toss to combine, taste for seasoning (salt), then serve.