Crispy lentil Salad

• servings: Makes 4/6 servings

Ingredients

Crispy Lentils⁣

2 cups cooked lentils (brown or green only, red won’t work), cooled⁣

1 tb olive oil⁣

1 tsp chili powder⁣

1 tsp garlic powder⁣

Pinch salt⁣

Salad⁣

1 bunch dino kale, stems removed and chopped⁣

1 bunch green onions, finely sliced⁣

1/2 cup chopped italian parsley⁣

1/2 cup pitted castelvetrano olives, chopped⁣

1/2 cup slivered almonds⁣

1 cup crumbled feta cheese⁣

Lemon Tahini Dressing⁣

1/2 cup olive oil⁣

1/3 cup lemon juice (this is 1-2 lemons)⁣

3 tb tahini⁣

1 1/2 tb maple syrup ⁣

2 cloves garlic, mashed⁣

1 tsp cumin⁣

1/2 tsp salt⁣

3/4 tsp black pepper⁣

Water to thin as needed⁣

First, cook lentils -they should be firm to the bite and NOT mushy. Drain water and spread them out on a paper towel and gently pat dry to remove as much moisture as possible. Preheat oven to 325F. Spread them on a parchment lined baking sheet and toss gently with the spices and olive oil. Spread into an even layer and bake for 30-35 minutes, shaking the tray and tossing at the 20 minute mark. Remove from the oven when they are crispy and let cool. Next, prepare the dressing. Add all of the ingredients into a blender and blend until creamy. Taste and adjust seasonings as needed. Finally, remove the stems from the kale and chop into small pieces. Add kale to a large salad bowl along with the rest of the salad ingredients. Add the crispy lentils. Pour the dressing on top, toss and enjoy immediately!⁣