Just keeps getting better lentil salad is delicious and healthy combination of Fresh kale leaves and lentils flavored with lemon juice, cumin seeds, garlic, and olives. The red pepper flakes add more heat to the salad and the almonds give a delicious crunch to every bite.
Slice thin short ribbons of Tuscan kale and season them with salt in a bowl. Slightly massage them until they're darker in color and are soft.
Set a large pot containing salted water over heat, bring it to boil and add lentils to it. Let it simmer for 20 to 25 minutes until they're soft. Drain them and set them aside to cool.
To a skillet over medium heat, add olive oil, chopped scallions, garlic cloves, and lemon zest. As the garlic starts to brown, lemon zest starts to curl, and scallions start to soften, add almonds and cook for about 3 minutes. Drain this almond and let the excess oil drain. Reserve this flavored oil in a bowl and spread the almond mixture on the platter lined with paper towel.
In a bowl containing kale leaves, crumble feta and add chopped olives and reserved scallions (chopped). Twist a lemon over it and sprinkle a pinch of kosher salt. Add lentils and almonds to the bowl. Drizzle flavored oil and toss them together to combine.