The lentil meatballs in this recipe are deceptively easy to make; they're dense, meaty, and a little bit spicy. If you're not a fan of kale, then try massaging the leaves prior to serving — it will make them tender and less bitter. Topped with sliced red onion and fresh cherry tomatoes, this salad is both colorful and full of different flavors and textures. Serve with a drizzle of the leftover barbecue mustard sauce.

Kale Salad With Lentil Meatballs [Vegan, Gluten-Free]

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For the BBQ Mustard Sauce:

  • 5 tablespoons BBQ sauce
  • 1 tablespoon yellow mustard

For the Lentil Meatballs:

  • 1 tablespoon BBQ mustard sauce
  • 1/2 cup gluten-free breadcrumbs
  • 1 14-ounce can lentils, or 1/2 cup uncooked lentils

For the Salad:

  • A handful of cherry tomatoes
  • 1 red onion, sliced
  • Kale, chopped


To Make the BBQ Mustard Sauce:

  1. Whisk all ingredients together in a small bowl.

To Make the Lentil Meatballs:

  1. Preheat oven to 390°F.
  2. If you use uncooked lentils, cook them according to the manufacturer's instructions and let them cool.
  3. Combine all the ingredients for the lentil meatballs in the bowl of blender or food processor. Process until you get a smooth mixture that is sticky. Form small balls and bake them in the oven for 15 minutes.

To Assemble the Salad:

  1. Chop tomatoes, onion, and kale. The chopped kale might be a bit rough at first, so massage with a bit of water and lemon juice to make it tender. When done, add the tomatoes and onions. When the lentil meatballs are done, serve with the salad and a drizzle of BBQ mustard sauce.


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