Pardina Lentil, Green Apple + Kale Salad
Try this Pardina Lentil, Green Apple + Kale Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
vegetarian
pescatarian
- 1/8 teaspoon ground black pepper
- 2 tablespoons apple cider vinegar
- 1 medium onion chopped
- 1 1/2 teaspoons honey
- 3/4 teaspoon fine sea salt
- 1 1/2 teaspoons dijon mustard
- 1 cup (195 g) dry pardina (spanish brown) lentils
- 4 oz (115 g) kale stems trimmed, thick inner ribs removed, and finely chopped (about 3 cups chopped small)
- 2 medium-sized crisp tart green apples (i used granny smith apple washed, cored, and chopped
- 4 tablespoons (60 ml) olive oil
- 1 medium clove raw garlic grated
- Carbohydrate 1.30547881075415 g
- Cholesterol 0 mg
- Fat 0.077354375 g
- Fiber 0.0823815616542706 g
- Protein 0.0933985937436437 g
- Saturated Fat 0.005304675 g
- Serving Size 1 1 main-course serving (40g)
- Sodium 457.764193749915 mg
- Sugar 1.22309724909988 g
- Trans Fat 0.00349332500000002 g
- Calories 7 calories
Sort through the lentils to remove any small stones or pieces of dirt, and then rinse with cold water in a colander. Add the lentils to a medium saucepan and fill about 3/4 full with water. Bring to a boil over high heat, then cover the saucepan, turn the heat down to a simmer, and cook until the lentils are tender but not mushy, about 25 to 35 minutes, stirring occasionally and adding more water as necessary. Strain the lentils, then rinse under cold running water, and cool completely.Whisk together all ingredients for the dressing in a large bowl, then toss in the lentils, kale, onion, and apple.Serve or store in the fridge for the next day.
