Name: High‑Protein Lentil & Kale Salad with Lime‑Marinated Artichokes
Yield: 8
Cuisine: Various
Ingredients: 2 large bunches (≈20 oz) Tuscan kale, leaves only, washed and torn; Kosher salt; cup 1; 6 Scallions; 8 Garlic cloves; 6 strips Lime zest strips (about 1/4 inch wide); 1 cup Extra‑virgin olive oil; 3 cups Black beluga or French green lentils, dry; 9 cups Low‑sodium vegetable broth; 2 Tbsp Cumin seeds; 1 tsp Crushed red pepper flakes; 10 oz Feta cheese, crumbled; 2 cups Castelvetrano olives, pitted and halved; 1 cup Marinated artichoke hearts, drained and quartered

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