Warm Kale and Lentil Salad with Honey Mustard ...
Ingredients
- Lentils, dry95g≈ 8 × tablespoon
- Kale520g≈ 25.25 × pieces of ~1"
- EXTRA VIRGIN OLIVE OIL14g≈ 1 tablespoon
- Dijon Mustard15g≈ 1 tablespoon
- Honey21g≈ 1 tablespoon
- Red Wine Vinegar15g≈ 1 tablespoon
- Shallots, raw20g≈ 0.75 × 1 medium
- PARMESAN CHEESE5g≈ 1 tablespoon grated
Estimated Cost
- Lentils, dry (95g)—
- Kale (520g)—
- EXTRA VIRGIN OLIVE OIL (14g)$0.18
- Dijon Mustard (15g)$0.08
- Honey (21g)$0.18
- Red Wine Vinegar (15g)$0.10
- Shallots, raw (20g)$0.18
- PARMESAN CHEESE (5g)$0.07
* Cost estimate based on 6 of 8 ingredients.
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
1. Fill a saucepan with two cups of salted water and bring to a rolling boil.
- 2
2. Rinse the lentils under cold water until the water runs clear.
- 3
3. Add the lentils to the boiling water, cover the pan, and return to a boil.
- 4
4. Reduce the heat to maintain a vigorous simmer and cook for 10 to 12 minutes, until the lentils are tender but still hold their shape.
- 5
5. While the lentils cook, rinse the kale and tear it into bite-sized pieces. Transfer to a large salad bowl.
- 6
6. In a small bowl, whisk the olive oil, mustard, sherry vinegar, honey, and finely chopped shallots with a pinch of kosher salt and black pepper.
- 7
7. Once the lentils are cooked through, drain them well.
- 8
8. Transfer the warm lentils to the kale.
- 9
9. Pour the vinaigrette over the top and scatter the grated Parmesan cheese over the salad.
- 10
10. Toss gently to combine, then taste and adjust seasoning with additional salt and pepper as needed.
Nutrition per serving
Based on 6 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.