Warm Lentil and Kale Salad

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Prep Time: 25 minutes
Cook Time: 45 minutes
Servings: 6

Here, protein- and fiber-rich brown lentils star alongside roasted carrots, sautéed onions and earthy kale in a salad that shows off bold tastes, textures and colors. A small amount of crisped prosciutto lends meaty, savory flavor without much extra fat.


  • 1 Tbs. olive oil
  • 4 carrots, peeled and diced
  • 1 large red onion, thinly sliced
  • 1 1/4 tsp. sea salt, plus more, to taste
  • Freshly ground pepper, to taste, plus 1/4 tsp.
  • Leaves from 1 large bunch Tuscan kale, thinly sliced
  • 1 cup brown lentils, picked over and rinsed
  • 2 fresh thyme sprigs
  • 4 large garlic cloves
  • 4 cups low-sodium chicken broth
  • 6 thin slices prosciutto
  • 1 tsp. sherry vinegar


In a large saucepan over medium heat, warm the olive oil. Add the carrots and onion, 1/4 tsp. of the salt and several grindings of pepper. Sauté until the onion is very soft and lightly caramelized, about 15 minutes. Add the kale and cook, stirring occasionally, until tender, about 6 minutes. Scrape the contents of the pan into a bowl and set aside. Wipe out the pan.

In the same pan over high heat, combine the lentils, thyme, garlic, broth, 1/2 tsp. of the salt and the 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium and simmer, uncovered, until the lentils are tender but firm to the bite, 15 to 20 minutes.

Meanwhile, in a fry pan over medium heat, cook the prosciutto until crisp and browned, about 7 minutes. Let cool, then tear into small pieces.

Drain the lentils in a colander, and remove and discard the thyme and garlic. Return the lentils to the saucepan, and stir in the kale mixture, vinegar and the remaining 1/2 tsp. salt. Taste and adjust the seasonings with salt and pepper. Transfer the lentil mixture to a serving bowl, top with the prosciutto and serve immediately. Serves 6.

Adapted from Williams-Sonoma Good for You, by Dana Jacobi (Weldon Owen, 2013).

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