Name: High-Protein Vegetarian Lentil & Kale Salad (8 servings)
Yield: 8
Cuisine: Various
Ingredients: cups Black beluga or French green lentils (dry); cups Low‑sodium vegetable broth; large bunches (≈20 oz) Tuscan kale, stems removed and torn; cup Raw almonds, coarsely chopped; cups Cooked chickpeas; oz Firm tofu, pressed and cubed; cups Shelled edamame (cooked); cups Non‑fat Greek yogurt; oz Feta cheese, crumbled; cup Castelvetrano olives, pitted; cup Pimento‑stuffed olives; cup Marinated artichoke hearts, quartered; medium (≈150 g) Sweet potato, peeled and cubed; cup Harukei turnips, sliced; stalks Scallions, white and green parts separated; cloves Garlic cloves, smashed; tablespoons Lime juice; tablespoons Extra‑virgin olive oil; tablespoons Cumin seeds; teaspoon Crushed red pepper flakes; scoops (≈30 g) Whey protein isolate (vanilla flavor); Kosher salt

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