Step 1

Bring a large pot of salted water to a boil over high heat. Add lentils to boiling water, reduce heat to medium, and simmer, uncovered, until lentils are tender but still al dente, 20–25 minutes. If overcooked, they will turn mushy. Drain lentils well in a colander, shaking to get rid of excess moisture, allow to cool for a bit (or run under cool water and drain).

Step 2

While lentils cook, prepare the rest of the salad. Slice or tear the kale leaves into bite-sized pieces and place in a large bowl. Massage the kale with your hands until it is softer and darker in color, about 1–2 minutes.

Step 3

In a small skillet, combine the olive oil, green onions, garlic, and lemon zest. Stir so that all of the ingredients are coated in oil. Heat skillet over medium. Cook, stirring occasionally, until garlic starts to brown, about 3 minutes. Add almonds and cook, stirring frequently, until almonds begin to brown, about 3 more minutes. Remove from heat and stir in cumin seeds and crushed red pepper flakes. Allow the oil mixture to cool for a bit.

Step 4

Crumble feta into the bowl with kale. (If you plan to serve at a party, see note below about presentation.) Add olives, cranberries, drained lentils, juice of reserved lemon, and oil/nut mixture to the bowl. Toss to combine. If needed, season with kosher salt. Store covered for up to 4 to 5 days in the refrigerator.