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


  • 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


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.
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!