Ingredients
Equipment
Method
- In a medium pot, add the rinsed lentils and cover with 600ml of water. Bring to a boil, then reduce to a simmer. Cook for 20-25 minutes, or until tender but not mushy. Drain and set aside.
- In the same pot, lightly blanch the chopped kale in boiling water for 2-3 minutes until it softens slightly. Drain and immediately transfer to ice water to stop the cooking process. Squeeze out excess water and set aside.
- In a large mixing bowl, combine the cooked lentils, blanched kale, arugula, and fresh peas.
- In a small bowl, whisk together the olive oil, za'atar spice blend, lemon zest, and lemon juice. Pour this dressing over the salad, season with salt, and toss gently to combine.
- Let the salad rest for 5 minutes to allow flavors to meld. Serve garnished with fresh dill and lemon wedges on the side.
Nutrition
Notes
Feel free to swap out the kale for any leafy green you have on hand, such as spinach or Swiss chard.
For added protein, consider mixing in diced chicken or chickpeas.
This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to two days.
If needed, revive with a splash of olive oil or lemon juice before serving.
Enjoy the flexibility and make it a reflection of your taste!
For added protein, consider mixing in diced chicken or chickpeas.
This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to two days.
If needed, revive with a splash of olive oil or lemon juice before serving.
Enjoy the flexibility and make it a reflection of your taste!