Plant-Based Whole30 Lentils Over Kale Salad Recipe - The Whole30® Program

Ingredients

• 1½ cups black lentils
• 2 bay leaves
• ½ tsp coarse salt
• ⅓ cup extra-virgin olive oil
• 2 tsp coriander seeds
• 1½ tsp cumin seeds
• 6 tbsp chopped almonds
• 2 strips lemon peel ((not zest))
• ¼ cup champagne vinegar
• ¾ tsp coarse salt
• ½ tsp coarse black pepper
• 1 bunch Tuscan or curly kale (,stems trimmed)
• 2 tsp olive oil
• 12 cherry tomatoes (,halved)
• 12 pitted Castelvetrano olives (,halved)
• 1 green onions (,green portion only chopped)
• ½ cup chopped fresh herbs such as parsley and/or basil