Lentil and Celery Salad with Sautéed Kale and Parmesan Crisps

Lentil and Celery Salad with Sautéed Kale and Parmesan Crisps

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Rated: 0
  • Makes: 6 servings
  • Prep 45 mins
  • Cook 25 mins
  • Bake 10 mins
  • Serving Size: 2/3cup salad, 1 Parmesan crisp, and 2/3 cup sauteed kale each
  • Carb Grams Per Serving: 29


    Lentil and Celery Salad:
  • 2 1/4 cups vegetable broth
  • 1/2 cup water
  • 1 cup French lentils
  • 2 cups sliced celery (4 stalks)
  • 1 cup snipped fresh parsley
  • 3 tablespoons sherry vinegar
  • 2 teaspoons Dijon-style mustard
  • 1 teaspoon packed brown sugar* or agave syrup
  • 2 tablespoons walnut oil or olive oil
  • Parmesan Crisps:
  • 3 ounces Parmigiano-Reggiano cheese, finely shredded
  • Sauteed Kale:
  • 1/4 cup chopped onion
  • 2 teaspoons walnut oil or olive oil
  • 8 ounces kale leaves with stems removed (9 to 10 cups loosely packed)
  • 1/4 cup dry white wine
  • 1/4 teaspoon kosher salt
  • Pinch black pepper
  • 1/2 cup chopped walnuts, toasted


  1. Lentil and Celery Salad: In a medium saucepan bring broth and the water to boiling. Add lentils. Reduce heat. Simmer, covered, 25 to 30 minutes or until the lentils are tender. Drain off liquid; discard. Stir celery and parsley into cooked lentils. Let stand at room temperature until cool.
  2. Lentil and Celery Salad: For dressing, in a small bowl combine sherry vinegar, mustard, and brown sugar. Whisk in the 2 tablespoons oil. Toss together lentil mixture and dressing. Serve at room temperature or cover and chill up to 24 hours.
  3. Parmesan Crisps: Preheat the oven to 350 degrees F. If desired, line a large baking sheet with a silicone baking mat (such as Silpat brand). Spoon shredded cheese onto baking sheet in six mounds, spacing mounds at least 2 inches apart. Using the back of a spoon, carefully pat each mound into a 3-inch circle. Bake 10 to 13 minutes or until golden brown. Remove from oven and cool crisps on the baking sheet. Using a metal spatula, carefully remove crisps from baking sheet.
  4. Sauteed Kale: Meanwhile, In a very large skillet cook onion in the 2 teaspoons hot oil over medium heat 3 minutes or until translucent. Add kale, white wine, salt, and pepper (skillet will be very full); toss and cook 2 to 3 minutes or until most of the liquid is absorbed and kale leaves are tender but still vibrant green.
  5. Sauteed Kale: Divide salad and kale among six serving plates. Sprinkle with toasted walnuts. Serve with Parmesan crisps.


  • *Sugar Substitute: Choose Sweet'N Low Brown. Follow package directions to use product amount equivalent to 1 teaspoon brown sugar.
  • *Sugar Substitute: PER SERVING: Same as above, except 17 g protein, 4 g total sugar


  • Tip: To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 336 cal., 17 g total fat (4 g sat. fat), 10 mg chol., 711 mg sodium, 29 g carb. (12 g fiber, 4 g sugars), 17 g pro.

Diabetic Exchanges

Starch (d.e): 1; Lean Meat (d.e): 1.5; Fat (d.e): 2.5; Vegetables (d.e): 1