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Healthy never tasted so good! This vegetarian side dish stars fiber-rich GOYA® Lentils, hearty sautéed kale and creamy goat cheese tossed in a tangy lemon vinaigrette. This quick lentil salad is easy enough to make for a mid-week dinner or lunch, but is special enough to grace the table at your fanciest holiday gatherings - from Easter to New Year’s Eve and more!
Ingredients
1
carrot, finely chopped
1 can (15.5 oz.)
GOYA® Lentils, drained and rinsed
6 cups
kale, stemmed and chopped
2 tsp.
GOYA® Minced Garlic
¼ cup
red onion, finely chopped
2 tbsp.
fresh parsley, finely chopped
⅓ cup
crumbled goat cheese
For the Vinaigrette:
Directions
Step 1
In large skillet, heat oil over medium heat; cook carrot, stirring occasionally, for about 5 minutes or until softened. Add lentils, kale and garlic; cook for 3-5 minutes, or until kale just starts to wilt. Remove from heat and let cool to room temperature. Stir in red onion and parsley.
Step 2
For the vinaigrette, whisk together olive oil, lemon juice and Sazonador Total; toss with kale mixture.
Step 3
Top salad with goat cheese.
● Substitute your favorite GOYA® Beans for the lentils; try chickpeas or navy beans.
● Add 1 chopped fresh tomato to the salad, if desired.
● Substitute feta cheese for the goat cheese, if desired.
● If you like, substitute mint or cilantro for parsley.
New from Goya
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