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Lentil kale salad


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 better as a side, cut lentils in half



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