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Firecracker Kale Lentil Salad

This is a good "back pocket" dish to make when you desperately need more fiber and veggies in your life. What makes it better than a boring lentil salad is sauteeing the almonds in spices and garlic and reserving that leftover oil to season the salad.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course, Side Dish
Servings: 4

Ingredients

  • 1 cup french or black lentil
  • 4 cups water
  • 4 garlic cloves sliced
  • 3 Tbsp extra virgin olive oil
  • 1/4 tsp turmeric
  • 1/4 tsp cinnamon
  • 1/2 tsp cumin
  • 1/8-1/4 tsp red chili flakes or cayenne (optional)
  • 3/4 cup almonds roughly chopped
  • 4 cups shredded dinosaur kale
  • 1/3 - 1/2 cup pitted kalamata olives

Dressing

  • Reserved oil (from the nuts)
  • extra virgin olive oil (enough to top up to 1/4 cup)
  • 1/2 cup orange juice squeezed from oranges
  • 1/2 lemon juiced
  • 3 Tbsp apple cider vinegar
  • 1/4 tsp sea salt and pinch pepper

Instructions

  • Place lentils in a sieve and rinse. Then put lentils in a pot with water, a pinch of a salt, bring to a boil and simmer for 30 minutes. Drain and rinse.
  • Meanwhile place a pan on medium heat, add the oil and wait 30 seconds.
  • Drop in the sliced garlic, turmeric, cinnamon, cumin, red chili flakes. Stir around to coat the pan and garlic, then add in the almonds.
  • Toss, then let them sit, undisturbed for 2 minutes, mix around, let them sit again for another 2-5 minutes. Until almonds and garlic have started to brown. Keep shaking the pan and watching so they don't burn!
  • Once browned, place them on a plate or tray (you can line it with paper towel) to stop them from cooking in the pan. Sprinkle with salt and pepper.
  • Reserve the cooking oil and place in a measuring cup. Add in extra virgin olive oil so the total oil comes to 1/4 cup. Then add in the rest of the dressing ingredients.
  • Cut the kale and place it in a large bowl. Pour in the lentils. Pour in the dressing and toss around. Then toss in the nuts and olives.

Notes

Substitution Guide:
  • french or black lentils: green/brown lentils, chickpeas
  • kale: cabbage or another variety of kale
  • almonds: pecans, pumpkin seeds, any nut or seed of choice
  • orange juice: more lemon juice
  • kalamata olives: raisins, pomegranate seeds, craisins or omit
 
Prep Guide:
  • cook the lentils the day before
  • chop the kale a day before