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, peeled and finely chopped
  • 1 can (15 oz.) lentils, drained and patted dry
  • 2 Tbsp. agave syrup
  • 1 1⁄2 tsp. Ancho chile powder
  • 8 cups chopped kale
  • 1⁄3 cup tahini
  • 1⁄4 cup extra-virgin olive oil
  • 2 Tbsp. coconut aminos
  • 2 garlic cloves
  • juice of 3 lemons

Directions

  • In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add chopped 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.
  • Add tahini, extra-virgin olive oil, coconut aminos, garlic cloves, and lemon juice to a blender. Purée until smooth. Drizzle over salad.