Make the Warm Dressing

1. Set a small saucepan over low heat and add the olive oil and minced garlic. Let the garlic sizzle gently for about 1 minute until it turns pale gold and smells sweet and nutty — not brown or bitter.
2. Add the chopped oregano and anchovy fillets (if using). Stir constantly for 2 to 3 minutes until the anchovies dissolve completely into the oil. The kitchen will smell deeply savory and herby. Season with a pinch of salt and a few grinds of black pepper. Remove from heat and keep warm.

Toast the Walnuts and Prep the Salad

1. In a dry skillet over medium heat, toast the chopped walnuts for 3 to 4 minutes, tossing frequently, until they are fragrant and a shade darker. You will smell a warm, toasty aroma when they are ready. Transfer to a plate immediately so they do not burn.
2. Place the torn kale leaves in a large bowl. Drizzle with a small splash of olive oil and a pinch of salt, then massage the leaves with your hands for about 1 minute until the kale softens, turns a deeper green, and feels silky rather than stiff.
3. Add the cooked lentils and shaved carrot ribbons to the kale.

Dress and Assemble

1. Pour the warm dressing over the lentil and kale mixture while the oil is still hot. Toss gently but thoroughly so the warmth wilts the kale a bit more and coats every lentil. The salad should glisten and smell intensely of garlic and oregano.
2. Drizzle the white wine vinegar over everything and toss again. The vinegar adds a bright, tangy note that balances the richness of the olive oil.
3. Transfer to a serving bowl or plates. Scatter the toasted walnuts and crumbled feta over the top. Serve warm or at room temperature.