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Cafe Sucre Lentil Salad
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Cafe Sucre Black Lentil Salad

Servings 10

Ingredients

  • For the black lentils:
  • 1 ½ cups uncooked black lentils (you can also use French green lentils)For the kale:
  • 10 ounces curly kale I use a 10-ounce bag of triple-washed curly kale, any tough stems and cores removed (or clean it yourself)
  • For the spiced oil/dressing and almond mixture:
  • ½ cup extra virgin olive oil
  • 4 medium-size green onions thinly sliced, (reserve the green parts in a small bowl)
  • 2 medium garlic cloves finely minced
  • ⅔ cup raw or toasted whole almonds roughly chopped
  • finely grated zest from one medium lemon reserve the lemon juice to use later
  • 2 teaspoons cumin seeds
  • ¼ teaspoon crushed red pepper flakes optional
  • 3 tablespoons fresh lemon juice
  • To finish:
  • 4 ounces block Feta
  • ¾ cup pitted Castelvetrano olives torn into 3-4 pieces each
  • ½ cup golden raisins (see Café Tips if your raisins are dried out)

Instructions

  • For the black lentils:
  • Bring a large pot of water to a boil over high heat. Add 2 teaspoons kosher salt and the black lentils (most of the salt will be drained off but some of it will season the lentils).For the black lentils:
  • Return the water to a boil then reduce it to a simmer. Cook, occasionally stirring until lentils are tender but still al dente, 15–25 minutes. Start testing at 15 minutes and every few minutes after that. When the lentils are tender, drain and set aside to cool for 10 minutes.
  • For the kale:
  • While the lentils are cooking, slice the kale into thin ribbons. (I use pre-washed kale. To slice it, I place the kale on a large cutting board and grab a bunch in my hand. Using a long, sharp knife, I thinly slice the kale into tiny ribbons, moving my hand back as I go to expose more kale.)
  • Transfer the kale to a large bowl as it is sliced. Continue until all the kale is thinly sliced.
  • For the spiced oil/dressing and almond mixture:
  • In a small skillet or sauté pan, warm the olive oil over medium heat. Add the white parts of the green onions and the garlic and cook for 1 minute.
  • Add the chopped almonds and lemon zest and cook, stirring occasionally, until the almonds are golden.
  • Turn off the heat and add the cumin seeds and crushed red pepper (if using). Stir to combine. (the residual heat from the oil will bloom those spices and bring out their flavors)
  • Strain the oil mixture through a fine-mesh sieve into a small bowl. Add the lemon juice and ½ teaspoon kosher salt. Whisk well to combine.
  • Spread almond/cumin seed mixture on a paper towel-lined plate. Season lightly with kosher salt and let cool (the nuts get crunchier as they cool!). To finish:
  • To finish:
  • Add the lentils to the kale in the bowl. Drizzle the dressing mixture over the kale and lentils. Toss well to coat everything with the dressing. Add the olives and the reserved sliced scallion greens (reserve some for the topping) and toss again. Taste and add a bit of kosher salt if needed then toss again.
  • Transfer the mixture to a serving platter or bowl, if desired.
  • Crumble the Feta over the salad and gently toss the salad. Top with the remaining almond mixture and the reserved scallion greens. Serve and enjoy!