Lentil Salad

Instructions

1. Stack kale leaves, roll into a tight cylinder, and slice crosswise into 1/4-inch strips. Unfurl and shorten any long pieces. Transfer to a bowl, season with salt, and massage until softened, 1-2 minutes.\n2. Bring a large pot of salted water to a boil. While waiting, prepare spiced oil: coarsely chop almonds. Thinly slice scallion whites. Add almonds, scallion whites, garlic, and 3-inch strips of lemon peel to a skillet. Pour olive oil into the skillet and stir to coat. \n3. Add lentils to boiling water. Reduce heat and simmer uncovered until tender but still al dente, 20-25 minutes. Drain well. \n4. Cook almond mixture over medium heat, stirring occasionally, until the garlic browns, and the lemon peel curls, about 3 minutes. Add almonds and cook until browned, about 3 minutes more. Remove from heat and stir in cumin seeds and red pepper flakes.\n5. Strain oil mixture through a fine-mesh sieve into a bowl. Reserve oil for dressing. Spread almond mixture on a paper towel-lined plate. Season with salt and let cool.\n6. Crumble feta into a bowl with kale. Smash olives, remove pits, and tear into large pieces. Add to the bowl with kale. Thinly slice scallion greens and add most to the bowl (reserve some for garnish). Add lemon juice and 1/2 tsp salt. \n7. Add drained lentils to the bowl with kale. Season with salt. Add spiced oil and half of the cooled almond mixture. Toss to combine. \n8. Divide the salad among bowls. Garnish with the remaining almonds, scallion greens, and lemon peel.