Healthy never tasted so good! This vegetarian side dish stars fiber-rich GOYA® Lentils, hearty sautéed kale and creamy goat cheese tossed in a tangy lemon vinaigrette. This quick lentil salad is easy enough to make for a mid-week dinner or lunch, but is special enough to grace the table at your fanciest holiday gatherings - from Easter to New Year’s Eve and more!

Serves 6

Prep time: 10 min.

Total time: 20 min.

Ingredients

2 tbsp. GOYA® Extra Virgin Olive Oil

1 carrot, finely chopped

1 can (15.5 oz.) GOYA® Lentils, drained and rinsed

6 cups kale, stemmed and chopped

2 tsp. GOYA® Minced Garlic

¼ cup red onion, finely chopped

2 tbsp. fresh parsley, finely chopped

⅓ cup crumbled goat cheese

 

For the Vinaigrette:

2 tbsp. GOYA® Extra Virgin Olive Oil

3 tbsp. GOYA® Lemon Juice

1 tsp. GOYA® Sazonador Total

 

 

Directions

1.In large skillet, heat oil over medium heat; cook carrot, stirring occasionally, for about 5 minutes or until softened. Add lentils, kale and garlic; cook for 3-5 minutes, or until kale just starts to wilt. Remove from heat and let cool to room temperature. Stir in red onion and parsley.

2.For the vinaigrette, whisk together olive oil, lemon juice and Sazonador Total; toss with kale mixture.

3.Top salad with goat cheese.