Lentils Over Kale and Fresh Herb Salad
Servings 4
Ingredients
For the Lentils
- 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
For the Salad
- 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
Instructions
Make the Lentils
- In a large saucepan, combine the lentils and bay leaves. Add 3 cups water and the salt. Bring to a boil, covered, over medium heat. Reduce the heat and simmer, covered, until lentils are just tender, 15 to 20 minutes. Drain the lentils; remove and discard bay leaves.
- In a small skillet, heat the oil over medium heat. Add the seeds, almonds, and lemon peel. Cook until the seeds are lightly toasted, about 3 minutes. Carefully remove the lemon peel. Pour the seasoned oil over the cooked lentils. Add the vinegar, salt, and black pepper; stir to combine.
Make the Salad
- Pat the kale dry after cleaning. Chop the kale into bite-size pieces and place in a large bowl. Drizzle with the oil and, using your fingers, gently massage kale until it just begins to wilt, 1 to 2 minutes. Add the tomatoes, olives, scallion(s), and fresh herbs. Toss the salad to combine.
- To serve, divide salad among 3 plates; top with lentils.
Notes
Tip: The lentils can be made up to three days ahead. Black lentils hold their shape nicely, but you can substitute with French du Puy (cooking 25 - 30 minutes), or brown or green lentils (cooking 30-35 minutes). Do not overcook! Red, orange, and yellow split lentils break up during cooking, so they would not work as well for this salad.