Kale and Lentil Salad with Beets & Feta
This Kale and Lentil Salad with Beets & Feta is the perfect meal-prep option for November. I love having a fresh salad during the fall and winter, but I
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fullymediterranean.com.
Cooking tools:
- Stove
- Pot
- Colander
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Spoon
- Serving bowl
Ingredients
- 1 cup Green Lentils
- 1 bunch Tuscan Kale (Stems removed and roughly chopped)
- 1-2 tsp Olive Oil
- 1 cup Carrots (Diced)
- 1/2-1 cup Cooked Beets (Diced)
- 1/2 cup Green Olives (Halved)
- 1/3 cup Feta (Crumbled)
- 1/2 cup Almonds (Chopped)
- 3 Scallions (Sliced)
- Vegetable Stock
- 1/4 cup Olive Oil
- 2 tbsp Lemon Juice
- 2 tsp Dijon Mustard
- 1 Garlic Clove (Minced)
- 1/8 tsp Ground Cumin
- Salt (To tase)
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