Name: Hearty Broth‑Infused Lentil & Kale Salad with Quinoa
Yield: 4
Cuisine: Various
Ingredients: 1 large bunch Tuscan kale (large bunch, about 10 oz); Kosher salt; 1/2 cup Raw almonds; 3 Scallions; 4 Garlic cloves; 1 Lemon; 1/2 cup Extra‑virgin olive oil; 1 1/2 cup Black beluga or French green lentils; 2 cup Low‑sodium vegetable broth; 1 Tbsp Cumin seeds; 1/2 tsp Crushed red pepper flakes; 5 oz Feta cheese; 1 cup Castelvetrano olives; 1/2 cup Quinoa; 1/4 cup Dried cranberries; 2 Tbsp Fresh herbs (parsley, mint, dill)

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