Curried Lentil Salad, with Kale and Tofu
Abel Albonetti
Abel Albonetti
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411 Calories
33 g Carbs
17 g Protein
23 g Fat
Total Time
2 servings

Curry powder and fresh ginger are both known for their digestion-boosting powers, and ginger in particular may have anti-inflammatory benefits. Lentils are also packed with fiber, nutrients, and protein, making this a complete and balanced vegetarian meal. If you're not a fan of tofu, you can always substitute chicken, lean beef, or pork.


  • 1 cup dried lentils
  • 1½ cup water
  • 1 tbsp chopped shallots
  • 2 tsp ginger, minced
  • 2 tsp curry powder
  • 2 tbsp sherry vinegar
  • 3 tbsp olive oil
  • ¼ cup cilantro
  • 2 cup kale, diced
  • 5 oz tofu, firm
  • 2 tbsp soy sauce

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  1. Sweat the chopped shallot and ginger in a saucepan on low heat. Add the lentils and curry powder.
  2. Cook for a minute, then add the water. Simmer until the liquid has evaporated and the lentils are tender, about 20 minutes. Allow to cool.
  3. Cut the tofu into 1/4-inch chunks, and marinate in soy sauce.
  4. Finish the lentils by adding in the remaining ingredients. Serve topped with marinated tofu.

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