Kale and Crispy Lentil Salad

Ingredients

• Lentils

  • 1 can (14 oz/398 ml) lentils, rinsed and drained
  • 2 tbsp (30 ml) olive oil
  • 1 garlic clove, chopped
  • ¼ tsp red pepper flakes, or more to taste

• Salad

  • 6 cups (180 g) kale, stems removed, leaves cut into small pieces
  • ¼ tsp salt
  • 1 lemon, zest finely grated
  • 3 tbsp (45 ml) lemon juice
  • ¼ cup (60 ml) olive oil
  • ½ cup (80 g) dried apricots
  • ¾ cup (150 g) pitted green olives, halved
  • ¾ cup (90 g) feta cheese, crumbled
  • ½ cup (50 g) roasted walnuts, chopped