Name: High‑Protein Mediterranean Lentil & Kale Salad
Yield: 8
Cuisine: Various
Ingredients: 2 large bunches Tuscan kale, leaves only; Kosher salt; 2/3 cup Raw almonds, coarsely chopped; 6 stalks Scallions; 8 cloves Garlic cloves, smashed; 6 strips Lime zest strips; 2/3 cup Extra‑virgin olive oil; 2.5 cups Black beluga or French green lentils, dry; 4 cups Low‑sodium vegetable broth; Tbsp 2; 1 tsp Crushed red pepper flakes; 6 oz Feta cheese, crumbled; 2 cups Castelvetrano olives, pitted and halved; 1 cup Marinated artichoke hearts, drained and chopped; 2 Tbsp Lime juice; Black pepper

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