Lentil, kale and Feta salad

Name: Lentil, kale and Feta salad
Yield: 6 Servings
Ingredients: 1 cup (250 mL) dried brown lentils; 2 tbsp (30 mL) olive oil; 1/4 tsp (1 mL) mustard seeds; 1/4 tsp (1 mL) cumin seeds; 1 tsp (5 mL) garam masala; Salt and freshly ground pepper; 1 medium lemon zest and juice (optional); 2 large kale leaves chopped; 1 cup (250 mL) cherry tomatoes halved; 1/4 cup (60 mL) roasted cashews; 1 small red onion finely chopped; 1 cup (250 mL) crumbled Canadian Feta

Our dietitians' favourite

Recipe from Bal Arneson

Perfect for entertaining, this hearty salad stars lentils brightened with the tang of feta.

Prep: 20 min
Cooking: 1 h

Yields 6 Servings

Ingredients

1 cup (250 mL) dried brown lentils
2 tbsp (30 mL) olive oil
1/4 tsp (1 mL) mustard seeds
1/4 tsp (1 mL) cumin seeds
1 tsp (5 mL) garam masala
Salt and freshly ground pepper
1 medium lemon zest and juice (optional)
2 large kale leaves chopped
1 cup (250 mL) cherry tomatoes halved
1/4 cup (60 mL) roasted cashews
1 small red onion finely chopped
1 cup (250 mL) crumbled Canadian Feta

READY FOR REWARDS?

Preparation

In a saucepan, bring lentils and 8 cups (2 L) water to a boil. Reduce heat to low and cook for 45–60 minutes or until tender. Drain and let cool.

To make salad dressing, heat oil on medium heat in a skillet. Cook mustard and cumin seeds, garam masala, salt and pepper for 15 seconds. Let cool and add lemon zest and juice, if desired.

In a large bowl, toss to combine lentils, kale, cherry tomatoes, cashews, onion, Feta and salad dressing. Serve.