**Warm Lentil Salad with Smashed Olives and Feta Recipe**
Join me in making this nourishing and satisfying Warm Lentil Salad, perfect for meal prep and healthy lunches throughout the week! This salad features coriander-roasted veggies, hearty French green lentils, and tender kale, all brought together with roasted almonds, sweet Medjool dates, and crumbled feta cheese. The addition of @mina Moroccan Pitted Green Olives adds a delightful briny bite and meaty texture that you won’t want to miss.
**Ingredients:**
– 1 cup French green lentils
– 3 large carrots, sliced into 1/2-inch thick coins
– 1 small red onion, cut into segments
– 1/3 cup + 2 Tbsp extra-virgin olive oil
– 1/2 tsp ground coriander
– 1/2 tsp garlic powder
– Kosher salt and black pepper to taste
– 1 bunch lacinato kale, stems removed
– 1/2 cup Mina Moroccan Pitted Green Olives, smashed and chopped
– 1/4 cup finely chopped fresh parsley
– 1 Tbsp red wine vinegar (or sherry vinegar)
– 1/2 cup roasted, salted almonds, coarsely chopped
– 4 pitted Medjool dates, finely chopped
– 1/2 cup crumbled feta cheese
**Instructions:**
1. Preheat oven to 425°F (220°C).
2. Cook lentils in salted water until tender, then drain.
3. Roast carrots and onions with olive oil, coriander, garlic powder, and seasoning until caramelized.
4. Massage kale with olive oil and salt until softened.
5. Smash and chop olives, then mix with parsley, vinegar, and remaining olive oil.
6. Combine lentils, kale, almonds, dates, and feta in a large bowl. Toss with half the olive mixture, and drizzle the remaining over the top.
This salad is not only delicious but also versatile—perfect for a light lunch or as a hearty side dish. Make it ahead of time and enjoy throughout the week!
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