Lentil salad with kale and blood orange

Lentil salad with kale and blood orange

Total: 40 Min. | Active: 40 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 507 kcal
, Fat: 9 g
, Carbohydrate: 80 g
, Protein: 18 g

With spring just around the corner and blood orange season still in full swing, I've had to come up with all kinds of ways to use this beautiful fruit before it disappears again for another year. There are all manner of sweet blood orange recipes out there, but this flavour takes on a whole new dimension in the context of a savoury dish. This salad is made up of simple ingredients which all come into their own and combine to create a healthy, hearty and tasty dish.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200 g lentils (brown or green)
1 ½ litres water, boiling


1 tbsp olive oil with garlic
100 g washed, prepared kale, sliced
300 g broccoli, cut into florets
2 tbsp tahini (sesame paste)
1 blood orange, use only the juice
¾ tsp salt
a little pepper
1 tbsp mixed seeds
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How it's done

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Cook the lentils (uncovered) in the water for approx. 20 mins. until just soft, drain and set aside.


Heat the oil in a wide pan, sauté the kale and broccoli for approx. 5 mins., transfer to a bowl, allow to cool slightly. Mix in the lentils. Combine the tahini with the orange juice, season. Add the dressing to the salad, mix well. Garnish with the seeds.

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