Bring a large pot of heavily salted water to a boil over high heat and boil 1.5 cups black beluga or French green lentils Until al dente - check after 15 minutes Make the flavored oil. On low heat 0.5 cups olive oil add. 3 scallions, sliced 4 smashes cloves of garlic as many large pieces of peel as you can get from 1 lemon once lemon peel starts to curl add 0.5 cups chopped raw almonds cook on low heat 5 minutes, ideally almonds will brown some but sometimes my pan is too crowded. Take off heat and immediately add 1 Tbsp. cumin seeds 0.5 tsp. crushed red pepper flakes Assemble salad 1 head Tuscan kale, leaves stripped from stems Massage kale with salt until wilted, 2-4 minutes. dress kale with flavored olive oil, above juice of 1 lemon add to kale 5-10 oz of crumbled feta 1 cup pitted olives and combine Finally add warm lentils, above toss again and serve with lentils still warm This is a pretty lentil-heavy combination - if you want more of a kale oriented dish, maybe bette