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Kale and Lentil Salad with Feta
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Prep Time 25 minutes
Total Time 25 minutes
Course Salad
Servings 4 people
Cuisine Mediterranean

Ingredients
 

  • 1 cup Green Lentils
  • 1 bunch Tuscan Kale Stems removed and roughly chopped
  • 1-2 tsp Olive Oil
  • 1 cup Carrots Diced
  • 1/2-1 cup Cooked Beets Diced
  • 1/2 cup Green Olives Halved
  • 1/3 cup Feta Crumbled
  • 1/2 cup Almonds Chopped
  • 3 Scallions Sliced
  • Vegetable Stock

Dressing

  • 1/4 cup Olive Oil
  • 2 tbsp Lemon Juice
  • 2 tsp Dijon Mustard
  • 1 Garlic Clove Minced
  • 1/8 tsp Ground Cumin
  • Salt To tase

Instructions
 

  • Cook lentils according to directions in vegetable stock, making sure not to overcook. Drain and set aside.
  • While the lentils are cooking, whisk together the dressing ingredients. Set aside.
  • In a large bowl, massage chopped kale with 1-2 teaspoons of olive oil, until kale is softer.
  • Add the lentils, carrots, beets, and olives and toss to combine.
  • Pour dressing over salad and stir gently to combine.  Garnish with feta, almonds, and scallions.
  • This salad can be served cold, warm, or at room temperature.
  • Enjoy!
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