Kale and Lentil Salad with Goat Cheese

Kale and Lentil Salad with Goat Cheese

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Prep time

10m

Total time

20m

Yields

6

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La Cocina Goya

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!

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  • Ingredients
  • Directions

Ingredients

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1

carrot, finely chopped

1 can (15.5 oz.)

 GOYA® Lentils, drained and rinsed

6 cups

kale, stemmed and chopped

¼ cup

red onion, finely chopped

2 tbsp.

fresh parsley, finely chopped

cup

crumbled goat cheese

For the Vinaigrette:

Directions

Kitchen View

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.

Tip by La Cocina Goya

● 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.

Recipe Tags

Salads Under 20

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