Step 1
Strip leaves off stems from 1 massive bunch Tuscan kale; discard stems or save for later! Stack leaves, then roll into fats cigars. Slice crosswise into ¼” strips to lengthy, skinny ribbons. Unfurl ribbons and run your knife by means of them simply a few times extra to shorten any very lengthy strips. Switch to a big bowl, season with salt, and therapeutic massage till kale is silkier, softer, and darker in coloration, 1–2 minutes.
Step 2
Deliver a big pot of closely salted water to a boil over excessive warmth. When you’re ready, prep the spiced oil. Coarsely chop ½ cup uncooked almonds; put aside. Trim 3 scallions and separate white and inexperienced elements (save the inexperienced elements for later within the recipe); thinly slice white elements and switch to a small skillet. Smash and peel 4 garlic cloves. Add these to similar skillet too. Utilizing a vegetable peeler or paring knife, take away three 3″ strips of lemon peel (avoiding white pith); reserve remainder of the lemon to your salad dressing. Add peels to skillet. Pour ½ cup extra-virgin olive oil into skillet and stir in order that the entire parts are coated in oil.
Step 3
Add 1½ cups black beluga or French inexperienced lentils to now boiling water, cut back warmth to medium, and simmer, uncovered, till lentils are tender however nonetheless al dente, 20–25 minutes (they’ll flip mushy if overcooked). We like to cook dinner lentils like pasta—that’s, in an considerable quantity of salted water—in order that we are able to monitor their doneness as they cook dinner and ensure they don’t get too comfortable.
Step 4
Whereas lentils cook dinner, warmth skillet with scallion combination over medium. Prepare dinner, stirring often, till garlic begins to brown and lemon peel begins to twist, about 3 minutes. Add almonds and cook dinner, stirring steadily, till almonds are browned, about 3 extra minutes. Take away from warmth and stir in 1 Tbsp. cumin seeds and ½ tsp. crushed purple pepper flakes—the residual warmth from the oil will bloom these spices and convey out their flavors.
Step 5
Pressure combination by means of a fine-mesh sieve right into a small bowl, shaking to assist oil drain; reserve oil (that’s the bottom of your salad dressing). Unfold almond combination (don’t overlook these cumin seeds!) on a paper towel–lined plate or baking sheet. Season with salt and let cool (the nuts will get crunchier as they sit).
Step 6
Crumble 5 oz. feta into bowl with kale. Smash 1 cup Castelvetrano olives with the again of your knife; take away pits. Tear olives into massive items and add to bowl. Thinly slice reserved scallion greens and add most to bowl (avoid wasting for serving). Add juice of reserved lemon and ½ tsp. salt.
Step 7
Drain lentils nicely, shaking to eliminate extra moisture, and add to bowl with kale; season with salt. Add infused oil and half of nuts and toss to mix.
Step 8
Divide salad amongst bowls. Garnish with remaining nuts and scallion greens. (If you happen to’re taking this to work, simply throw the entire scallions and nuts in without delay—or deliver them to work in separate containers and be that particular person garnishing your desk salad. You’re value it.) Eat across the lemon peels and garlic slices, that are edible however intense.
Editor’s word: This recipe was first printed on-line in October 2020. Head this fashion for extra of our favourite lentil recipes→
