Crispy Lentil Salad

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This CRISPY LENTIL SALAD starts with lentils roasted until crisp, then piles them onto a fresh kale salad with quick-cooked shrimp. I swipe the roasted pepper and almond sauce across the plate first, so every forkful gets something creamy, smoky, fresh, and crunchy. Restaurant-worthy, but very doable on a Tuesday.

Prep Time15

Cook Time30

Course: dinner, lunch

Cuisine: Mediterranean

Servings: people

Ingredients

For the Lentils

1 cup of French lentils cooked
1 tbsp avocado oil
½ tsp kosher salt
¼ tsp cumin
½ tsp paprika

For the Red Pepper Sauce

⅓ cup extra virgin olive oil
1 tbsp red wine vinegar
20 ounces of jar roasted peppers drained
⅓ cup slivered almonds
½ tsp kosher salt
1 tsp paprika

Everything else:

2 tbsp olive oil
1 lbs shrimp cleaned, seasoned with salt and pepper
8 scallions sliced thin
1 bundle kale shredded (about 3 cups)
½ English cucumber sliced into ½ moons
1 tbsp fresh lemon juice
½ tsp kosher salt
Shaved pecorino Romano optional

Instructions

Make the crispy lentils. Preheat the oven to 350°F. Add the cooked lentils, avocado oil, salt, cumin, and paprika to a bowl and mix well.
Spread the lentils over a parchment-lined baking sheet and bake for 15-20 minutes, or until crispy. Spin the baking sheet halfway through. Remove from oven and let cool.
Make the sauce. Add all the sauce ingredients to a blender and blend until smooth.
Add the 1 tbsp olive oil to a pan and heat over medium-high heat. Once the oil is hot, add the shrimp. Cook for 2 mins on each side, then remove from the pan and set aside.
Add the kale, scallions, cucumber, lemon juice, 1 tbsp olive oil and ½ tsp salt to a bowl and toss a few times to break down the kale. Next, mix in the shrimps and the crispy lentils.
Spread the sauce across the bottom of the serving plate and top with the crispy lentil and shrimp salad.

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