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Lentil Salad

kept byjbrudy

1 large bunch Tuscan kale (about 10 oz.)
Kosher salt
½ cup raw almonds
3 scallions
4 garlic cloves
1 lemon
½ cup extra-virgin olive oil
1½ cups black beluga or French green lentils
1 Tbsp. cumin seeds
½ tsp. crushed red pepper flakes
5 oz. feta
1 cup Castelvetrano olives



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