Black Lentils and Kale Salad


Black Lentils and Kale Salad

Recipe by Ivonne Nathan of forchefs



  • 100 gm(½ cup) black Lentils
  • 2 tbsp olive oil
  • 3 garlic cloves, sliced
  • 10 young kale ribs (about 1 bunch), trimmed and sliced, plus a handful of leaves, rubbed to soften and coarsely chopped, to serve
  • 2 tbsp chicken stock or water
  • 1 golden shallot, finely chopped
  • 1 tbsp coarsely chopped mint
  • 40 gm (¼ cup) smoked almonds, coarsely chopped

Feta and mustard dressing

  • 80 gm Persian feta
  • 2 tbsp extra-virgin olive oil
  • ½ tsp Dijon mustard
  • 1 garlic clove, crushed
  • Juice of ½ lemon


  • Cook quinoa in a small saucepan of boiling water until tender (10-14 minutes).
  • Drain well and keep warm.
  • Heat oil in a large frying pan over medium heat, add garlic and stir until tender and light golden (1-2 minutes).
  • Remove with a slotted spoon and set aside. Add kale ribs and cook, turning occasionally, until blistered (2-4 minutes), then add chicken stock and cook until ribs are tender and stock is evaporated (4-6 minutes).
  • Toss in leaves and transfer to a platter.



  • Combine ingredients in a bowl, then add to quinoa with shallot, mint, almonds and reserved garlic and toss to combine.

Ivonne Nathan

Forchefs Trainer

M 0448 975 478  E [email protected]            www.rgt.com.au


Subscribe to Important NotificationsKeep up to date with market closures, special events and changes to access

Subscribe to receive important notifications about the Market straight to your inbox. We'll keep you updated about market closures, special events and any change to access.