Warm Lentil Salad with Smashed Olives and Feta

Directions

1. 1

   Preheat oven to 425F.

2. 2

   Add lentils and 5 cups of water to a medium saucepan; season generously with salt. Bring to a boil, reduce heat, and simmer until lentils are tender, 20 to 25 minutes. Drain any excess water.

3. 3

   Add carrots and red onion to a large, rimmed baking sheet. Toss with 1 to 2 Tbsp. olive oil, coriander, garlic powder, and salt and pepper to taste. Roast at 425 degrees F for 25 to 30 minutes, tossing once midway through, until caramelized.

4. 4

   Meanwhile, finely chop kale leaves and add to a large bowl. Lightly drizzle with olive oil and add a big pinch of kosher salt. Massage oil and salt into leaves until they soften. Set aside.

5. 5

   Place olives on a cutting board and use the back of your knife to lightly smash. Roughly chop smashed olives and add to a bowl along with parsley, vinegar, and remaining 1/3 cup olive oil. Season with salt and pepper to taste; stir to combine.

6. 6

   Add lentils to bowl with kale, along with almonds, dates, and feta. Add half of olive mixture; toss to combine. Spoon remaining olive mixture overtop.