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Kale Lentil Salad with Feta and Olives

🇱🇧 Lebanon · Levantine

Servings: 4 (about 8 cups) Prep: 15 minutes Cook: 7 minutes Total: 22 minutes

Ingredients

  • 1/3 cup slivered almonds, toasted
  • 6 oz Tuscan kale, stemmed and chopped (7-8 cups)
  • 1 1/2 cups cooked French lentils
  • 3/4 cup feta, crumbled
  • 3/4 cup pitted castelvetrano olives, chopped
  • 1/2 cup pickled red onions
  • 1 cup chopped parsley leaves
  • 1 large lemon, juiced (about 3 1/2-4 tbsp)
  • 3 tbsp extra virgin olive oil
  • 1 1/2 tsp maple syrup or honey
  • 1 1/2 tsp sumac
  • 3/4 tsp Aleppo pepper flakes
  • 1/2 tsp fine sea salt
  • black pepper, to taste

Steps

  1. Preheat oven to 350°F. Spread almonds on a baking sheet and toast for about 7 minutes until golden and fragrant. Let cool.
  2. Place kale in a large bowl, sprinkle with a pinch of salt, and massage for about 30 seconds until darker green.
  3. Add lentils, feta, olives, pickled onions, parsley, and toasted almonds to the kale.
  4. In a small bowl, whisk together lemon juice, olive oil, maple syrup, sumac, Aleppo pepper, salt, and black pepper.
  5. Pour dressing over the salad and toss gently to combine. Taste and adjust seasoning as needed.
  6. Serve immediately, or store in the fridge for up to 3 days.

Notes

Keeps well refrigerated for up to 3 days.

Source: www.hummusapien.com