Kale and Lentil Salad

This is hearty, healthy and delicious. Left overs can be kept for a few days and used for lunch.

Serves 2-3 as a main course, 4 if you add a protein

Adapted from Epicurious. The photo is theirs.

Ingredients:

• 1 cup green lentils (don't use the red ones because they get mushy)

• 3 scallions

• 4 garlic cloves

• 1 lemon

• 1/3 cup olive oil

• 1/2 cup raw almonds, chopped

• 1 Tbl. cumin seeds

• Pinch of red pepper flakes (more to taste)

• 1 large bunch Tuscan kale

• Kosher salt

• 1/2 cup feta

• 1/2 cup Green Castelvetrano olives, chopped (optional)

Instructions:

1. Cook the lentils according to the instructions on the package, keeping them fairly al dente. Drain and set aside.

2. While the lentils cook, thinly slice the scallions, separating the white and green parts. Place the white parts in a small frying pan. Peel the garlic cloves and smash them with the back of a knife and add them to the same frying pan. Peel three long, wide strips of lemon skin and place those in the skillet too (put the rest of the lemon aside for later). Pour the olive oil over the top and simmer gently over medium heat until the garlic starts to brown and lemon peel starts to curl, about 3-4 minutes. Add the chopped almonds and stir into the mixture. Continue to cook another few minutes until the almonds get lightly toasted. Remove from heat and stir in the cumin seeds and red pepper flakes. Strain the mixture through a fine sieve over a small bowl. Set aside the oil, and spread the garlic and nut mixture over some paper towels to drain. Season with some salt. Once cooled, discard the lemon peel and chop up the garlic and toss it back in with the almonds.

3. Cut the kale into thin ribbons and place in a salad bowl. Sprinkle on a good healthy pinch of kosher salt and massage it into the kale with your fingers until the kale gets softer and darker in color. Cut the peeled lemon in half and squeeze the juice from one of the halves over the kale and toss it well. Drizzle a little of the reserved oil over and toss again. Then fold in the feta, lentils, olives if using and half of the scallion greens and almond mixture. Place some salad on each plate and garnish with the rest of the scallion greens and almond mixture.