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1 cup dry lentils                                              1 14-ounce can chickpeas , drained and rinsed

5 large leaves kale , chopped                         2 Tbsp yellow curry powder

1/2 tsp sea salt                                               3 Tbsp olive oil

1 Tbsp fresh lemon juice                                1 clove garlic , minced

1 navel orange , zested and peeled into sections

1/3 cup dried cranberries                               1/3 cup feta cheese

1/4 red onion, thinly sliced


Add lentils to a pot and cover with 2 inches of water. Cover and bring to a full boil. Reduce heat and simmer, covered, until lentils have softened, but are still al dente, about 10 to 15 minutes. Drain any excess water and transfer lentils to a mixing bowl.

Add the chickpeas and kale to the mixing bowl with the lentils.

In a small bowl mix curry powder, sea salt, olive oil, lemon juice, and garlic, and orange zest.   Add to chickpeas, kale and lentils and toss well until everything is well-combined.

Toss in the peeled orange, dried cranberries, feta, and red onion. Add sea salt to.


Tip:  if you don’t like the bite or raw red onions them cut them as needed and soak in a bowl of cold water for a min. of 15 mins then drain and add to salad.


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