Lentils with Kale, Feta and Avocado

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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

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!

Lentils with Kale, Feta and Avocado

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.

Lentils with Kale, Feta and Avocado

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.

Lentils with Kale, Feta and Avocado

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!

Print Recipe

Lentils with Kale, Feta and Avocado

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.
Like to support my work?Rate this recipe by clicking on the hearts!
5 de 1 vote

Click on the hearts

Prep Time 10 mins
Cook Time 20 mins
Course Accompagnement, Plat principal
Cuisine International
Servings 2
Calories

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.
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