Lentil Rainbow Carrot Kale Salad

A spring dish featuring hearty lentils and chickpeas along with crunchy kale and carrots that combine to make this colorful lentil rainbow carrot kale salad

Springtime comes with a slew of appointments and gatherings that start to fill up my calendar until each time slot is penciled with showers, parties, and other commitments. So far, I have no more available weekends until August and with Jay getting back into work I am left maintaining our household without him there much of the time. Don’t get me wrong, I love summer and all the fun activities that come with it, but it’s easy to get overwhelmed.

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When I need to take a step back, I find myself in the kitchen. There is a welcomed sense of connectedness that comes with chopping, grating, and mixing. For those seasons in life when things feel out of control, I get a sense of well being from combining a laundry list of ingredients that work together to create a cohesive dish. It’s cathartic and much needed.

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This salad is wholesome, colorful, and a beautiful array of textures. Shredded carrots offer crunch, lentils and chickpeas give the dish some heartiness, and shredded kale works to bring everything together. A drizzle of honey and a handful of dates makes everything perfectly sweet while turmeric, cumin, and coriander create a floral and vibrant spice blend that brings warmth to the meal. I finish it off with a handful of parsley and lemon juice to make it bright and fresh.

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Lentil Rainbow Carrot Kale Salad

  • 1 Cup Lentils
  • 2 Cups Chicken Stock
  • 6-8 Kale Leaves
  • 2 Tbsp Olive Oil
  • 1/2 Tsp Salt
  • 5-6 Carrots
  • 6 Dates
  • 1 Cup Chickpeas
  • 1 Tbsp Honey
  • Juice from 1 Lemon
  • 1 Tsp Turmeric
  • 1 Tsp Coriander
  • 1 Cup Fresh Parsley

Place the lentils and chicken stock in a pot and bring to a simmer over medium heat. Cook the lentils for 15-20 minutes, drain the excess liquid, and set aside. Meanwhile, remove the stem from each kale leaf and chop into ribbons. Place the kale in a large bowl and add the olive oil and salt. Use your hands to massage the kale getting salt and oil into each piece.

Shred the carrots with a box grater and finely chop the dates. Add the lentils, carrots, dates, and chickpeas to the bowl. Drizzle the honey on top and add the turmeric, coriander, and parsley. Squeeze the lemon juice on top. Toss everything to combine and serve.