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To end my series of kale-based recipes, I present you a delicious recipe for Kale, Feta and Avocado Lentils! This recipe, between the Buddha Bowl and the salad, can be eaten cold or hot, as a starter, as lunch to take-out for example or for a light evening meal.
Lentils with Kale, Feta and Avocado Recipe
For about two servings you need the following ingredients:
Ingredients
- 150 g green lentils
- 1 bunch of kale
- 70 g of feta
- 1 handful of pecans
- 3 tablespoons extra virgin olive oil
- 1 avocado
- 1/2 lime, juice
- salt
- pepper
Are you missing an ingredient? See below if you can’t replace it with something else!
Preparation
Step 1: Lentils
In a saucepan, pour the lentils. Then pour 3 times the quantity of lentils in water.
Cook the lentils for about 20 minutes over medium heat. Water does not need to precook, start cold cooking.
Step 2: The kale
Wash and dry the kale. Cut it into pieces. In a pan, heat a little olive oil over medium heat. Add the kale.
Stir for about 5 minutes. It must remain crunchy. Reserve it aside.
Step 3: Feta and avocado
Cut the feta into small pieces.
Cut the avocado in half. Remove the skin and pit with a spoon. Cut the avocado into thin slices.
Step 4: To finish
Finally, pour the cooked lentils into a salad bowl. Add the kale, feta and sprinkle with pecans.
Pour in the olive oil and lime juice. Add salt and pepper. Mix well. Adjust the seasoning if necessary.
Pour the lentils into an individual bowl, add slices of avocado to finish.
How to vary this recipe?
You can completely vary this recipe for Lentils with Kale, Feta and Avocado, here are some ideas:
- Replace the pecans with grilled Hazelnuts or almonds
- For a vegan version, replace the feta with roasted Chickpeas
- Replace the avocado with grilled cauliflower
If you liked this recipe, then you will surely like these other recipes with kale too!
Do not hesitate to leave me a comment if you have questions!
Lentils with Kale, Feta and Avocado
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Ingredients
- 150 g green lentils
- 1 bunch of kale
- 70 g of feta
- 1 handful of pecans
- 3 tablespoons extra virgin olive oil
- 1 avocado
- 1/2 lime juice
- salt
- Pepper
Instructions
Step 1: Lentils
- In a saucepan, pour the lentils. Then pour 3 times the quantity of lentils in water.
- Cook the lentils for about 20 minutes over medium heat. Water does not need to precook, start cold cooking.
Step 2: The kale
- Wash and dry the kale. Cut it into pieces. In a pan, heat a little olive oil over medium heat. Add the kale.
- Stir for about 5 minutes. It must remain crunchy. Reserve it aside.
Step 3: Feta and avocado
- Cut the feta into small pieces.
- Cut the avocado in half. Remove the skin and pit with a spoon. Cut the avocado into thin slices.
Step 4: To finish
- Finally, pour the cooked lentils into a salad bowl. Add the kale, feta and sprinkle with pecans.
- Pour in the olive oil and lime juice. Add salt and pepper. Mix well. Adjust the seasoning if necessary.
- Pour the lentils into an individual bowl, add slices of avocado to finish.