Kale and Crispy Lentil Salad | RICARDO
This kale salad makes for a satisfying salad meal, with the crispy lentils adding just the right amount of crunch. It's the perfect easy lunch for work or school!
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Cooking tools:
- Microplane
- Oven
- Baking sheet
- Mixing bowl
- Pot
- Stove
- Colander
- Chef's knife
- Cutting board
- Spoon
- Serving bowl
Ingredients
- 1 can (14 oz/398 ml) lentils, rinsed and drained
- 2 tbsp (30 ml) olive oil
- 1 garlic clove, chopped
- ¼ tsp red pepper flakes, or more to taste
- 6 cups (180 g) kale, stems removed, leaves cut into small pieces
- ¼ tsp salt
- 1 lemon, zest finely grated
- 3 tbsp (45 ml) lemon juice
- ¼ cup (60 ml) olive oil
- ½ cup (80 g) dried apricots
- ¾ cup (150 g) pitted green olives, halved
- ¾ cup (90 g) feta cheese, crumbled
- ½ cup (50 g) roasted walnuts, chopped
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