About 15 minutes before ready to serve, stir in the kale and juice of half the lemon. Stir and cover to finish cooking. Serve each bowl with freshly grated Parmesan. This can also be made on the stove top. GREEK LENTIL SALAD 1 cup lentils 1/2 cup quinoa 1 pint cherry tomatoes, halved 2 small zucchinis, cubed 1/2 cup red onion, finely chopped 1/3 cup kalamata olives, pitted and halved 1/4 cup fresh oregano, chopped 1/2 t. sea salt 1/4 t. freshly ground black pepper 2 T. fresh lemon juice 6 T. extra virgin olive oil Rinse and drain the lentils.
May 2019 Tidewater Times