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Home » Recipes » Pardina Lentil, Green Apple + Kale Salad

Pardina Lentil, Green Apple + Kale Salad

April 1, 2013 by Faith 23 Comments

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Like most people I talk to, I’ve been trying to work my way through my super-stocked pantry and freezer. Last week a couple days before I went shopping, I took a look around my kitchen for any items on hand that would make a decent lunch. I found a bag of Pardina lentils tucked away in the back of the pantry, and some kale and a couple green apples in the fridge. I also grabbed an onion from the pantry, and along with a flavorful dressing made from basic fridge staples, it was an easy, delicious meal.

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If you’re not familiar with them, Pardina lentils are also called Spanish brown lentils, and they are a bit smaller than other green or brown lentils. They hold their shape well when cooked so they’re great for a salad, not to mention their lovely nutty flavor. Of course you could substitute another type of lentil if you want, but the flavor will change a bit; also, be sure you adjust the cooking time, since most varieties cook faster than the Pardina variety (even though Pardina lentils are smaller).

When I was conjuring up the idea for this salad in my mind, I initially thought I’d add crumbled Feta or shaved Parmesan on top. After one taste I knew this salad was perfect as-is, with its simple, bright flavors shining through and reflecting its perfectly green color. Of course a little cheese wouldn’t hurt at all, but if you decide to add a salty cheese, I’d cut back a little on the salt added to the dressing (maybe start with around 1/2 teaspoon).

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Pardina Lentil, Green Apple + Kale Salad
Prep time:  10 mins
Cook time:  35 mins
Total time:  45 mins
Yield: 4 main-course servings
 
Ingredients
Salad:
  • 1 cup (195 g) dry Pardina (Spanish brown) lentils
  • 4 oz (115 g) kale, stems trimmed, thick inner ribs removed, and finely chopped (about 3 cups chopped small)
  • 1 medium onion, chopped
  • 2 medium-sized crisp, tart green apples (I used Granny Smith apples), washed, cored, and chopped
Dressing:
  • 2 tablespoons apple cider vinegar
  • 4 tablespoons (60 ml) olive oil
  • 1½ teaspoons Dijon mustard
  • 1½ teaspoons honey
  • 1 medium clove raw garlic, grated
  • ¾ teaspoon fine sea salt
  • ⅛ teaspoon ground black pepper
Instructions
  1. Sort through the lentils to remove any small stones or pieces of dirt, and then rinse with cold water in a colander. Add the lentils to a medium saucepan and fill about ¾ full with water. Bring to a boil over high heat, then cover the saucepan, turn the heat down to a simmer, and cook until the lentils are tender but not mushy, about 25 to 35 minutes, stirring occasionally and adding more water as necessary. Strain the lentils, then rinse under cold running water, and cool completely.
  2. Whisk together all ingredients for the dressing in a large bowl, then toss in the lentils, kale, onion, and apple.
  3. Serve or store in the fridge for the next day.
Notes
Cooking Time: In my experience, Pardina lentils take a bit longer to cook than other green or brown lentils, which is a little counterintuitive since Pardina lentils are smaller than most other varieties. Just keep a close watch on them and start taste-testing for doneness at around the 25 minute cooking mark.
3.5.3251

Filed Under: Recipes Tagged: Apple, Green Apple, Healthy Lunches, Kale, Pardina Lentils, Recipes, Salads, Spanish Brown Lentils, Vegetarian

Comments

  1. sheetal says

    July 31, 2017 at 2:09 am

    Oh man. I love how decadent yet simple these are!

    Reply
  2. Nikki Lederer Loveless says

    March 19, 2017 at 11:06 pm

    I make this salad all the time and just wanted to say everyone who tries it, LOVES it! Thanks so much for sharing.

    Reply
  3. Nikki Loveless says

    October 19, 2016 at 10:26 pm

    This has consistently been on my go to list for the last year. Everyone loves it! Tonight I served with pork chops and I cannot imagine a better fall night meal. Plus the left over salad is just as delicious.

    Reply
  4. robokyp says

    March 9, 2014 at 10:47 am

    Brie is the perfect cheese for this salad!!!

    Reply
  5. Paula says

    May 29, 2013 at 7:01 pm

    Love this combo! Thanks for sharing at Saturday Dishes. Pinned!

    Reply
  6. Savannah says

    May 26, 2013 at 3:05 pm

    I love this salad and I hope you dont mind that I have added it to the salad link up I am featuring this week. If you have other salads please feel free to add them, too. This one looks delicious. Pinned! -Savannah

    Reply
  7. Nutmeg Nanny says

    April 4, 2013 at 3:04 pm

    This salad is so healthy and delicious looking! I really need to use lentils more…yum!

    Reply
  8. grace says

    April 3, 2013 at 1:42 pm

    it’s nice to see lentils in something other than soup!

    Reply
  9. Juliana says

    April 2, 2013 at 10:40 pm

    Beautiful salad Faith, love the green apples in it…so tasty and yet so healthy.
    Enjoy your week :)

    Reply
  10. deana says

    April 2, 2013 at 7:29 am

    I just made lentil salad for exactly the same reason. I used pears and sherry vinegar but, yes, I love it. I had it with salmon but I love the vegetarian idea with kale. I’ll try it next time.

    Reply
  11. Katerina says

    April 2, 2013 at 3:38 am

    Although I cook lentils almost every week I have never tried to include them in a salad silly ha? I love the flavors you combined in there Faith, beautiful dish!

    Reply
  12. Shannon says

    April 1, 2013 at 9:48 pm

    this is right up my alley, lovely!! pinned ;)

    Reply
  13. ashley - baker by nature says

    April 1, 2013 at 6:21 pm

    You always make the prettiest salads, Faith!

    Reply
  14. Laura (Tutti Dolci) says

    April 1, 2013 at 6:10 pm

    Perfect use of on-hand ingredients! I’ve never tried Pardina lentils, I’ll have to look for them.

    Reply
  15. [email protected], pleasure, and health says

    April 1, 2013 at 3:48 pm

    I love anything with lentils. Apple probably adds so much freshness to this salad. I need to do some pantry/fridge cleaning too

    Reply
  16. Eileen says

    April 1, 2013 at 1:53 pm

    This salad sounds amazing! Such a perfect light meal. I have the impulse to make up a batch and eat it gradually for lunch all week. :)

    Reply
  17. Kelsey @aslolife says

    April 1, 2013 at 6:59 am

    My husband has been so over me making kale salads lately and basically ordered me to buy mixed greens this week instead, but maybe if I think outside the kale as just a lettuce substitute box, he’ll let me go back lol. Thanks for the inspiration!!

    Reply
  18. Rosa says

    April 1, 2013 at 6:03 am

    Healthy and scrumptious!

    Cheers,

    Rosa

    Reply
  19. Erica says

    April 1, 2013 at 5:54 am

    I love fruit in salads (I tell you this every time you use it ;)). Its just crunchy, sweet & delicious. I am sure I have some sort of leftover lentils in there!!

    Reply

Trackbacks

  1. Seasonal snacking: Mouth-watering kale recipes - Canadian Running Magazine says:
    July 23, 2015 at 2:40 pm

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  2. 100+ Apple Recipes - Rachel Cooks says:
    October 21, 2013 at 8:50 pm

    […] Kale {Internet Cooking Princess} Crimson Gold Apple Sesame Chicken Salad {Cooking on the Weekends} Pardina Lentil, Green Apple and Kale Salad {An Edible Mosaic} Apple Jicama Slaw with Sweet and Spicy Sriracha Dressing {Kalyn’s Kitchen} […]

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  3. 25 Healthy Apple Recipes | taste love and nourish says:
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    […] Vinaigrette from Savory Simple Fall Garden Salad with Apples and Walnuts from Healthy Green Kitchen Pardina Lentil Green Apple and Kale Salad from An Edible Mosaic Deb’s Kale Salad with Apple Cranberries and Pecans from Cookie and Kate […]

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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