Just-keeps-getting-better lentil salad
Experience a flavor explosion with our Just-keeps-getting-better lentil salad. Packed with nutrient-rich ingredients, it is a culinary delight that will tantalize your taste buds.
Ingredients:
- large bunch Tuscan kale (about 10 oz.)
- Kosher salt
- cup raw almonds
- scallions
- garlic cloves
- lemon
- cup extra-virgin olive oil
- cups black beluga or French green lentils
- Tbsp. cumin seeds
- tsp. crushed red pepper flakes
- oz. feta
- cup Castelvetrano olives
Instructions:
- Remove stems from 1 large bunch of Tuscan kale, then stack and slice the leaves into thin ribbons. Transfer to a bowl, add salt, and massage for 1-2 minutes until kale softens and darkens in color.
- Boil a pot of salted water. Chop almonds, slice scallions, smash garlic, and peel lemon strips. Combine in a skillet with olive oil.
- Boil black beluga or French green lentils in salted water for 20-25 minutes until tender. Monitor closely to prevent them from turning mushy.
- In a skillet, cook scallion mixture until garlic browns. Add almonds, cumin seeds, and red pepper flakes. Remove from heat and set aside.
- Strain oil mixture into a bowl, reserving the oil for dressing. Spread almond mixture on paper towel and let cool.
- Combine crumbled feta, olives, scallions, lemon juice, and salt with kale in a bowl. Add lentils, infused oil, and nuts.
- Serve salad in bowls, garnishing with nuts and scallions. Enjoy!
Summary:
- Calories: 3092 kcal
- Fat: 198 g
- Protein: 119 g
- Carbs: 242 g
- Potassium: 3954 mg
- Magnesium: 495 mg