Lentil and Carrot Salad with Kale

Ingredients

• 1 cup Puy lentils
• 3 carrots, peeled and cut into 1/4 inch rounds
• 1 onion, split in half
• 1 clove
• 1 bay leaf
• 3 cups homemade or store-bought low sodium vegetable broth
• Kosher salt and freshly ground black pepper
• 2 tablespoons olive oil, divided
• 1 bunch kale, ribs removed and cut into ribbons
• 1 medium clove garlic, minced
• 2 teaspoons sherry vinegar
• 1 teaspoon Dijon mustard

Directions

1. Put the lentils into a large saucepan, add cold water to cover, and bring them to a boil. Drain them, then return the lentils to the same pot. Stir in the carrots, onion, clove, bay leaf, broth, and a teaspoon of salt. Bring everything back to a boil, lower the heat, and simmer until the lentils are tender, about 25 minutes. Drain the pot, transfer the lentils and vegetables to a large bowl, and remove the clove and bay leaf. Taste, then add pepper and more salt as needed.
2. Warm olive oil in a medium saute pan over medium heat until it looks glossy and hot. Add the kale and cook, stirring often, until it begins to soften, 3 to 4 minutes. Stir in the garlic and cook, moving it constantly, just until it smells fragrant, about 30 seconds. Season with salt and pepper to taste, then add the kale mixture to the lentils.
3. Whisk the olive oil, vinegar, and mustard together in a small bowl, then season with salt and pepper. Pour the vinaigrette over the lentils and toss until everything is coated. Serve right away, or let the salad cool and serve it cold or at room temperature. Store it in a sealed container in the refrigerator for up to 2 days.