Kale Lentil Salad

Cook the Lentils (20–25 minutes):

1.    Rinse lentils thoroughly under cool water.

2.    Add lentils to a medium pot and cover with water by 2 inches.

3.    Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes, or until tender but not mushy.

4.    Drain and set aside to cool slightly.

Toast the Almonds (5 minutes):

5.    In a dry skillet over medium heat, toast almonds, shaking the pan occasionally, for 5 minutes or until golden and fragrant.

6.    Let cool slightly, then roughly chop.

Sauté the Aromatics & Kale (5–7 minutes):

7.    In a large skillet, heat ¼ cup olive oil over medium heat.

8.    Add green onions, garlic, cumin seeds (or powder), and red pepper flakes. Cook for 3–4 minutes, stirring often, until fragrant.

9.    Add chopped kale and season with a pinch of salt. Sauté for 2–3 minutes, just until wilted but still vibrant.

Assemble the Salad (5 minutes):

10.  Add warm lentils to skillet with the kale mixture. Also, add lemon zest and juice, and remaining ¼ cup olive oil.

11.  Gently fold in crumbled feta, olives, and toasted almonds.

12.  Taste and adjust salt and pepper as needed. Serve warm or at room temperature.

Total Macros:

Calories: 520

Protein: 18g

Carbohydrates: 30g

Net carbs: ~23g)

Fat: 36g

Nutrition Facts:

🥬 Kale

Kale is basically the Beyoncé of greens: high in vitamin K, A, and C, plus calcium and fiber.

Just 1 cup of raw kale has more vitamin C than an orange and nearly 700% of your daily vitamin K needs.

It's a cruciferous veggie, meaning it supports natural detox pathways and may help balance estrogen.

🥄 Lentils

Lentils are tiny protein powerhouses—1 cup of cooked lentils has 18g of protein and 15g of fiber.

They’re packed with iron, magnesium, and folate, making them great for energy, mood, and heart health.

Lentils also have a low glycemic index, which helps keep your blood sugar steady.

🧀 Feta (Sheep’s Milk)

Feta is naturally lower in lactose and easier to digest than cow’s milk cheeses.

It’s rich in calcium and B vitamins, and adds satisfying umami to plant-based dishes.

The probiotics in feta (from traditional brining) can help support gut health.

🫒 Castelvetrano Olives

These buttery green olives are a source of monounsaturated fats, which support heart health.

They're also rich in vitamin E and polyphenols, helping reduce inflammation.

And bonus: they make you feel fancy just by existing.

🌰 Almonds

Toasted almonds add a satisfying crunch and bring in vitamin E, magnesium, and healthy fats.

They help keep you full longer and support glowing skin and a healthy metabolism.

Eating almonds with veggies helps your body absorb fat-soluble vitamins like A, D, E, and K.

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