Kale and Lentil Salad

Prep: 10 minutes Cook: 15 minutes Total: 25 minutes Servings: 4


1 large Tuscan kale (strip leaves off stem and discard stems), finely chopped
1 cup lentils (yields about 2 cups cooked)
½ cup almonds or walnuts, chopped
2 tablespoons fennel seeds
½ teaspoon turmeric
2 tablespoon extra virgin olive oil

1 tablespoon extra virgin olive oil
1 cup sour kraut with juices
2 tablespoon soy sauce


Cook Lentils
1. Add 1 cup of lentils to a medium size pot of salted boiling water
2. Cook for about 10-15 minutes until the lentils are cooked
3. Let it cool in room temperature and set aside

Toast the Nuts
1. In a medium size pan heat up 2 Tablespoons of extra virgin olive oil over medium heat
2. Add turmeric and fennel seeds
3. Sauté for about 1 minute
4. Stir in chopped walnuts or almonds (or mix in both)
5. Continue to sauté the nuts for about 2-3 minutes or until golden

Putting It All Together

1. Add kale to a large serving dish
2. Mix in cooked lentils
3. Top if with the toasted nuts mixture
4. Add dressing and serve


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