Vegan Caesar Salad with Lentils

Pan-fried lentils turn this salad into a light-but-filling meal.

Serves: 4Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 2 Tbsp. olive oil
  • 2 cloves garlic, finely chopped
  • 1 can (15 oz.) lentils, drained and patted dry
  • 2 Tbsp. agave syrup
  • 1½ tsp. Ancho chile powder
  • 8 cups chopped kale
  • ⅓ cup tahini
  • ¼ cup extra-virgin olive oil
  • 2 Tbsp. coconut aminos
  • 2 garlic cloves, minced
  • juice of 3 lemons

Directions

  • In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add garlic, cooking for about 1 minute, until aromatic.
  • Add lentils, agave, and chile powder to the skillet, cook, stirring to coat. Cook until lentils are crispy, about 10 minutes.
  • Place kale in a large serving bowl and toss with lentils.
  • In a high-speed blender, purée all dressing ingredients until smooth. Drizzle over salad.

Recipe Information

Serves: 4

Ingredients

  • 2 Tbsp. olive oil
  • 2 cloves garlic, finely chopped
  • 1 can (15 oz.) lentils, drained and patted dry
  • 2 Tbsp. agave syrup
  • 1½ tsp. Ancho chile powder
  • 8 cups chopped kale
  • ⅓ cup tahini
  • ¼ cup extra-virgin olive oil
  • 2 Tbsp. coconut aminos
  • 2 garlic cloves, minced
  • juice of 3 lemons

Directions

  • In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add garlic, cooking for about 1 minute, until aromatic.
  • Add lentils, agave, and chile powder to the skillet, cook, stirring to coat. Cook until lentils are crispy, about 10 minutes.
  • Place kale in a large serving bowl and toss with lentils.
  • In a high-speed blender, purée all dressing ingredients until smooth. Drizzle over salad.

Nutrition Information

Nutrition Information
Amount per serving
Calories500
Total Fat33g
Saturated Fat4.5g
Cholesterol0mg
Sodium350mg
Total Carbohydrate42g
Dietary Fiber14g
Sugars14g
Protein16g