Make-Ahead Lentil Salad
This vibrant and healthy make-ahead lentil salad combines tender pressure-cooked lentils with fresh kale, tangy lemon, salty feta, and crunchy toasted almonds for a flavorful and satisfying meal or side dish.
Ingredients
Main ingredients
- 1 large bunch Tuscan kale stripped from tough stems and chopped finely
- 3 scallions thinly sliced
- 1 1/2 cups black beluga or French green lentils the star that gets tender and earthy
- 1 lemon zested and juiced
- 5 oz feta crumbly and salty to contrast the veggies
- 1 cup Castelvetrano olives pitted and sliced in half with buttery flavor
- 1/2 cup extra-virgin olive oil to bring everything together smooth and rich
- 1/2 tsp crushed red pepper flakes for a subtle kick you can adjust
- 1/2 cup raw almonds toasted and chopped for crunchy texture
- 1 tbsp cumin seeds toasted till golden and fragrant
- 4 cloves garlic minced for depth and aroma
- to taste Kosher salt season so flavors pop but don’t get lost
Instructions
Instructions
- Start by rinsing the lentils real good under cold water. Put ’em in the pressure cooker with enough boiling water to cover. Cook until tender, which usually takes 20-25 minutes. Watch for the valve hiss indicating full pressure.
- Quick release the steam until the pressure drops. Drain the lentils and let ’em cool while you get other stuff ready.
- Toast the cumin seeds and raw almonds in a dry skillet over medium heat till you smell a nutty fragrance and see golden bits. Chop the almonds coarsely after cooling a bit.
- Remove the tough kale stems, chop the leaves finely, and set ’em aside. Thinly slice the scallions and pit then halve those Castelvetrano olives.
- Zest the lemon first, then juice it carefully into a small bowl. You’ll want that zest and juice ready for the dressing.
- In a big bowl combine the cooled lentils, kale, scallions, olives, crumbled feta, toasted almonds, and cumin seeds.
- Add lemon zest, juice, olive oil, crushed red pepper flakes, and minced garlic. Toss everything until it’s mixed good and coated evenly.
- Season with kosher salt and black pepper to your taste. Let the salad sit at least 15 minutes to let flavors get all friendly before digging in. It works real good as a make-ahead, kinda better the next day.
Notes
Keep the salad in an airtight container in the fridge for 3-4 days. Flavors deepen with time. For prep ahead, cook lentils and toast spices separately and store in sealed containers. Mix fresh before eating or use dressing separately. Great for grab-and-go lunches in small containers.