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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!
carrot, finely chopped
1 can (15.5 oz.)
GOYA® Lentils, drained and rinsed
kale, stemmed and chopped
GOYA® Minced Garlic
red onion, finely chopped
fresh parsley, finely chopped
crumbled goat cheese
For the Vinaigrette:
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.
For the vinaigrette, whisk together olive oil, lemon juice and Sazonador Total; toss with kale mixture.
Top salad with goat cheese.
● Substitute your favorite GOYA® Beans for the lentils; try chickpeas or navy beans.
● Add 1 chopped fresh tomato to the salad, if desired.
● Substitute feta cheese for the goat cheese, if desired.
● If you like, substitute mint or cilantro for parsley.
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