In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Middle Eastern lentil salad with beets, feta, and spiced almonds
Gluten-Free Friendly, Soy-Free, Mediterranean, Lean & Clean, Vegetarian, Diabetes-Friendly, Spicy, <600 Calories, Protein Plus
2 Servings, 600 Calories/Serving
20–35 Minutes
Made with coriander, cumin, and sweet smoked paprika, our version of this Middle Eastern spice blend adds rich, complex flavor.
In your bag
- 1 organic red onion
- Sunbasket quick-pickle brine (apple cider vinegar - honey)
- ¼ cup dry-roasted almonds
- Sunbasket Greek spice blend (cinnamon - cayenne - coriander - coconut sugar - nutmeg)
- 1 tablespoon brown sugar
- Sunbasket Middle Eastern spice blend (coriander - cumin - sweet smoked paprika)
- 1 cup cooked black lentils
- ½ bunch organic lacinato kale or other leafy greens (about ¼ pound)
- ½ pound peeled roasted beets
- 6 tablespoons crumbled feta
Nutrition per serving
Calories 600, Total Fat 28g (36% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 15mg (5% DV), Sodium 600mg (26% DV), Total Carb. 69g (25% DV), Fiber 24g (86% DV), Total Sugars 27g (Incl. 12g Added Sugars, 24% DV), Protein 25g
Contains:
Milk, Tree Nuts (almond, coconut)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Pickle the onion
- Peel and thinly slice enough onion to measure 1 cup [2 cups].
In a small sauce pot, bring the quick-pickle brine and 2 tablespoons [¼ cup] water to a boil. Remove from the heat, add the onion, and season with salt and pepper. Cover and let stand, stirring occasionally, while you prepare the rest of the meal.
2
Make the cocoa-cinnamon almonds
- Coarsely chop the almonds.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the Greek spice blend and half the brown sugar (or more if desired) and cook until fragrant, about 1 minute. Add the almonds, toss to coat, and cook, stirring constantly, until the almonds are toasted, fragrant, and coated with the melted brown sugar, 2 to 3 minutes. Transfer to a plate and season to taste with salt and pepper. Wipe out the pan.
3
Cook the lentils and kale
- Measure 2 teaspoons [4 tsp] Middle Eastern spice blend; save the rest for another use.
- Rinse the lentils.
- Strip the kale leaves from the stems; coarsely chop the leaves.
In the same pan used for the almonds, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Stir in 2 teaspoons [4 tsp] Middle Eastern spice blend and cook, stirring frequently, until fragrant, about 1 minute. Add the lentils, season with salt, and cook, stirring frequently, until heated through, 2 to 3 minutes. Transfer to a large bowl.
In the same pan over medium-high heat, working in batches if needed, add the kale and cook, stirring occasionally, until just wilted, 2 to 3 minutes. Transfer to the bowl with the lentils and toss to combine.
While the kale is cooking, start preparing the beets.
4
Prep the beets; finish the salad
- Cut a small corner from the beet packaging and drain off any excess liquid; cut the beets into bite-size pieces.
- Using a slotted spoon, remove the pickled onion from the brine, reserving the brine.
To the bowl with the lentils and kale, add the beets, 3 tablespoons [6 TBL] reserved brine, and as much pickled onion as you like and toss to coat. Season to taste with salt, pepper, and more brine if desired.
Serve
Transfer the lentil salad to individual bowls, top with the brown sugar–spiced almonds and feta, and serve.
Kids Can!
- Measure the water for the pickled onion.
- Rinse the lentils.
- Strip the kale leaves.
- Assemble the salad.
- Top the salad with the feta.