I made Sarah Jampel’s Just-Keeps-Getting-Better Lentil Salad in an effort to use up the green lentils that had been lingering too long on the top shelf of our cupboard, and that I refused to move with.
The base of the salad is tasty by itself, featuring ribbons of Tuscan kale, cooked green lentils, feta and Castelvetrano olives. However, the spiced oil takes this to the absolute next level! It’s infused with scallion, lemon, garlic, cumin and crushed red chili flakes with coarsely chopped almonds – ensuring every bite of this salad is a dream.
A squeeze of lemon juice at the end is the perfect finishing touch.
And don’t worry about blah leftovers, the hearty kale means this salad will keep for several days and be just as delicious.
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: feta
Pricey Ingredients: —
Hard-to-find: —
Recipe on BonAppetit.com
