Kale and Lentil Salad with Goat Cheese

Name: Kale and Lentil Salad with Goat Cheese
Prep time: 10M
Total time: 20M
Yield: 6 Servings
Ingredients: 2 tbsp. GOYA® Extra Virgin Olive Oil; 1 carrot, finely chopped; 1 can Lentils; 6 cups kale, stemmed and chopped; 2 tsp. Minced Garlic; ¼ cup red onion, finely chopped; 2 tbsp. fresh parsley, finely chopped; ⅓ cup crumbled goat cheese; 2 tbsp. GOYA® Extra Virgin Olive Oil; 3 tbsp. GOYA® Lemon Juice; 1 tsp. GOYA® Sazonador Total

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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!

Total Time

20m

Prep Time:10m

Yields:6 Servings

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Ingredients

2 tbsp.

GOYA® Extra Virgin Olive Oil

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carrot, finely chopped

1 can
(15.5 oz.)

GOYA® Lentils, drained and rinsed

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6 cups

kale, stemmed and chopped

2 tsp.

GOYA® Minced Garlic

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¼ cup

red onion, finely chopped

2 tbsp.

fresh parsley, finely chopped

⅓ cup

crumbled goat cheese

For the Vinaigrette:

2 tbsp.

GOYA® Extra Virgin Olive Oil

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3 tbsp.

GOYA® Lemon Juice

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1 tsp.

GOYA® Sazonador Total

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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.

● 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.

Products in this Recipe

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Extra Virgin Olive Oil

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Lentils

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Minced Garlic

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Lemon Juice

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Sazonador Total

● Substitute your favorite GOYA® <a href="/en/subcategory/beans-and-grains/">Beans</a> 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.

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Recipe Tags

Kale and Lentil Salad with Goat Cheese

Prep Time: 10m

Total time: 20m

Yields: 6 Servings

Healthy never tasted so good! This vegetarian side dish stars fiber-rich GOYA® <a title="Lentils-Can" href="https://goya.com/en/products/lentils-can" data-id="5527">Lentils</a>, 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!