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.
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Prep Time 10mins
Cook Time 20mins
Course Accompagnement, Plat principal
1bunch of kale
1handful of pecans
3tablespoonsextra virgin olive oil
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.