Lentil Salad

I love cooking but often don't have much time so the recipes I select or adapt are fairly quick and easy. We eat mostly vegetarian and are always looking for new ways to use the veggies that grow in our garden or show up in our CSA bin. My kids mostly eat "deconstructed" versions of our food (I keep some key components out for their more plain meal).

www.bonappetit.com/recipe/make-ahead-lentil-salad

1 large bunch Tuscan kale (about 10 oz.)

Kosher salt

½ cup raw almonds

3 scallions

4 garlic cloves

1 lemon

½ cup extra-virgin olive oil

1½ cups black beluga or French green lentils

1 Tbsp. cumin seeds

½ tsp. crushed red pepper flakes

5 oz. feta

1 cup Castelvetrano olives

subheading: Equipment:

Measuring Cups

Measuring Spoons

Chef's Knife

Cutting Board

Large Bowl

Directions at bonappetit.com

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