Lentil Salad with Smoky Sumac Dressings
This lentil salad is perfect when you're craving something light, vibrant, and full of flavour. Hearty lentils, tender kale, crunchy cucumbers, juicy pomegranate seeds, and salty feta all tossed in a smoky sumac vinaigrette. It’s ready in just 10 minutes, and perfect for lunch bowls, picnic sides, or a colourful side to any meal!
Ingredients
Lentil Salad
- 1 lg bunch curly kale ribs removed, thinly sliced (approx. 6 cups)
- 1 Tbsp extra virgin olive oil
- 1 tsp fresh lemon juice
- ¼ tsp kosher salt
- 2 cans cooked lentils (540ml each,) drained and rinsed
- 3 Persian cucumbers quartered and chopped
- 1 red onion finely chopped
- seeds from 1 pomegranate seeds
- ¾ cup feta cheese (approx. 100g crumbled)
- ¼ cup fresh dill finely chopped
- 2 Tbsp fresh mint finely chopped
Instructions
- In a large mixing bowl, add the kale, 1 Tbsp olive oil, lemon juice, and salt. Massage for about 1 minute until the leaves soften.
- In a small bowl, whisk together the olive oil, red wine vinegar, sumac, smoked paprika, and black pepper until smooth.
- In a large salad bowl, add the lentils, tenderized kale, cucumbers, red onion, pomegranate seeds, feta, dill, and mint. Pour in the vinaigrette, then gently toss to coat everything evenly.
- Serve and enjoy.
Notes
- Green swaps: Spinach, romaine, arugula, or Swiss chard all work. Spinach is tender and mild, romaine is crisp, arugula adds a peppery bite, and Swiss chard is earthy like kale.
- Extra crunch: Toast pumpkin seeds or walnuts and sprinkle on top.
- Cucumber tip: Persian cucumbers are preferred, but regular cucumbers work. Peel if thick-skinned.
- Optional heat: Add a pinch of chili flakes to the vinaigrette for a subtle kick.
- Storage: Keeps in the fridge up to 24 hours. Store the vinaigrette separately and toss just before serving to keep the salad crisp.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife