Name: High-Protein Lentil & Kale Salad with Lime, Artichokes, and Mixed Olives
Yield: 8
Cuisine: Various
Ingredients: 2 cups black beluga or French green lentils, dry; 8 cups low‑sodium vegetable broth; 8 cups Tuscan kale, stems removed and ribbons massaged; 6 tablespoons extra‑virgin olive oil; 1 teaspoon olive oil; 12 tablespoons raw almonds, coarsely chopped; large eggs, hard‑boiled and quartered; 2 cups cooked chickpeas, drained and rinsed; 8 ounces feta cheese, crumbled; 1 cup Castelvetrano olives, pitted; ½ cup pimento‑; 1 cup marinated artichoke hearts, drained and chopped; 6 scallions, white and green parts separated; 8 garlic cloves, smashed; 2 tablespoons lime zest; 4 tablespoons lime juice; 2 tablespoons cumin seeds; 1 teaspoon crushed red pepper flakes; kosher salt

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