Lentil and kale salad with carmelized onions
I have been trying to eat more salads lately. There is a local Mediterranean chain restaurant here in Phoenix that makes a salad that I love so I decided to make my own version of it changing up a few things like using kale instead of romaine. I think my version is a little healthier than the one at the restaurant but equally as tasty. It makes a great entree or could also be a lovely side salad.
Here’s what you’ll need:
A few heads of kale
1 red onion
Salt and pepper
Here’s how you make it:
Start by chopping the onion. In a pan, heat some oil on medium heat and add 2/3 of your chopped onions and set the other third aside. Let those cook, only stirring a few times, until they are starting to brown and carmelize. While those are cooking, chop your tomato. Then in a small bowl, squeeze the lemon juice from entire lemon and double it with olive oil (this will be your dressing). Add a little salt and pepper to taste and give it a good mix.Heat your lentils either on the stove or in the microwave. Layer the salad starting with the kale then lentils, tomatoes, the uncooked onions and carmelized onions, and top with dressing.