In order to bring you the best organic produce, some ingredients may differ from those depicted.
Middle Eastern spiced lentil salad with beets, kale, and feta
Gluten-Free Friendly, Soy-Free, Mediterranean, Lean & Clean, Vegetarian, Diabetes-Friendly, Spicy, <600 Calories, Protein Plus
2 Servings, 630 Calories/Serving
Zhug just might be our new favorite seasoning. Made with coriander, cumin, cardamom, cayenne, and cloves, our version of this Middle Eastern spice blend packs a hot punch.
In your bag
- 1 organic red onion
- Sunbasket quick-pickle brine (apple cider vinegar - honey)
- ¼ cup dry-roasted almonds
- Sunbasket cocoa-cinnamon blend (sugar - cocoa powder - cinnamon)
- Sunbasket zhug spice blend (coriander - cumin - cardamom - cayenne - cloves)
- 1 cup cooked black lentils
- 1 bunch organic kale or other greens (about ¾ pound)
- ½ pound peeled roasted beets
- 6 tablespoons crumbled feta
Calories 630, Total Fat 28g (36% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 15mg (5% DV), Sodium 590mg (26% DV), Total Carb. 74g (27% DV), Fiber 25g (89% DV), Total Sugars 28g (Incl. 14g Added Sugars, 28% DV), Protein 28g
Contains: Milk, Tree Nuts (almond)
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.
Wash produce before use
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.
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 cocoa-cinnamon blend and cook until fragrant, about 1 minute. Add the almonds, toss to coat, and cook, stirring constantly, until toasted and fragrant, 1 to 2 minutes. Transfer to a plate and season to taste with salt and pepper. Wipe out the pan.
Cook the lentils and kale
- Measure 2 teaspoons [4 tsp] zhug 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] zhug 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.
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 and pepper and more brine, if desired.
Transfer the lentil salad to individual bowls, top with the cocoa-cinnamon almonds and feta, and serve.
- Measure the water for the pickled onion.
- Rinse the lentils.
- Strip the kale leaves.
- Assemble the salad.
- Top the salad with the feta.