Lunche for 4
Kale Lentil Feta Salad
$9.74for 422 minServes 4
Tuscan kale, lentils, feta, olives, and pickled onions are tossed with lemon dressing and fresh parsley.
Photo: hummusapien.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Nuts and seeds, 1.5 oz$0.70/oz typical | 1.5 oz | $1.05Typical price |
 | Kale, 0.75$2.49 each typical | 0.75 | $1.87Typical price |
 | Dried beans and lentils, 11 oz$0.11/oz typical | 11 oz | $1.16Typical price |
 | Feta, 3.75 oz$0.70/oz typical | 3.75 oz | $2.63Typical price |
 | Pickles and olives, 3.75 oz$0.18/oz typical | 3.75 oz | $0.67Typical price |
 | Onions, 0.15 lb$1.29/lb typical | 0.15 lb | $0.20Typical price |
 | Fresh herbs (cilantro, 0.5$1.49 each typical | 0.5 | $0.74Typical price |
 | Lemons and limes, 1$0.60 each typical | 1 | $0.60Typical price |
| Total for the servings shown | $9.74 | ||
Swaps
- Swap onions for red onionsabout $0.20/lb more at typical prices
- Swap dried beans and lentils for canned beansabout $0.02/oz less at typical prices
Pantry staples you likely have
Cooking spray, shortening, ghee, coconut and sesame oilHoney or maple syrupDried herbs, spices and seasoning blends
Not included in the cost.
- 22 minstart to table
- Easydifficulty
- 4servings as written
- $$typical cost tier
MediterraneanVegetarianGluten-freeBudgetLunchesSide dishesNo-cookSummer
$2.43 per serving$9.74 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 1/3 cup slivered almonds
- 6 oz or 1 bunch tuscan kale
- 1 1/2 cups cooked french lentils
- 3/4 cup feta in brine
- 3/4 cup pitted castelvetrano olives
- 1/2 cup pickled red onions
- 1 cup chopped parsley leaves
- 1 large lemon
- 3 tbsp extra virgin olive oil
- 1 1/2 tsp pure maple syrup or honey
- 1 1/2 tsp sumac (optional)
- 3/4 tsp aleppo pepper flakes
- 1/2 tsp fine sea salt + freshly ground black pepper
Steps
- Strip the kale leaves from their stems, chop them finely, and place them in a large bowl.
- Whisk the lemon juice, olive oil, maple syrup or honey, sumac, Aleppo pepper, salt, and black pepper.
- Massage the dressing into the kale for 3 minutes until the leaves soften.
- Add the lentils, feta, olives, pickled onions, parsley, and almonds.
- Toss the salad for 2 minutes until evenly coated, then rest it for 8 minutes.
Main ingredient on sale this week? See what to make with dried beans and lentils on sale.
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