Lentil and Carrot Salad with Kale

Name: Lentil and Carrot Salad with Kale
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 3 carrots, peeled and cut into 1/4 inch rounds; 1 teaspoon Dijon mustard; 1 teaspoon medium clove garlic, minced (about; 1 bunch kale, ribs removed and cut into ribbons; 6 servings Kosher salt and freshly ground black pepper; 237 milliliters Puy lentils; 2 Tbsps olive oil, divided; 1 onion, split in half; 2 teaspoons sherry vinegar; 710 milliliters homemade or store-bought low sodium vegetable broth

Lentil and Carrot Salad with Kale is a gluten free and vegan side dish. One portion of this dish contains approximately 10g of protein, 5g of fat, and a total of 192 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes roughly 50 minutes. Head to the store and pick up bay leaf, olive oil, kosher salt and pepper, and a few other things to make it today.

Instructions

Place lentils in a large saucepan and cover with cold water. Bring to a boil. Strain lentils and place back in pot.

Ingredients you will need

Lentils

Water

Equipment you will use

Sauce Pan

Pot

Add carrots, onion, clove, bay leaf, broth, and a teaspoon of salt. Bring to a boil then reduce heat and simmer until lentils are tender, about 25 minutes.

Ingredients you will need

Bay Leaves

Carrot

Lentils

Broth

Clove

Onion

Salt

Drain pot.

Equipment you will use

Pot

Place lentils and vegetables in a large bowl. Discard clove and bay leaf. Season to taste with pepper and more salt.

Ingredients you will need

Vegetable

Bay Leaves

Lentils

Pepper

Clove

Salt

Equipment you will use

Bowl

In a medium saute pan, heat olive oil over medium heat until shimmering.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add kale and cook, stirring frequently, until starting to tenderize, 3 to 4 minutes.

Ingredients you will need

Kale

Add garlic and cook, stirring constantly until fragrant, about 30 seconds. Season to taste with salt and pepper and add to lentils.

Ingredients you will need

Salt And Pepper

Lentils

Garlic

In a small bowl, whisk together olive oil, vinegar, and mustard. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Mustard

Vinegar

Equipment you will use

Whisk

Bowl

Pour vinaigrette over lentils and toss to combine.

Ingredients you will need

Vinaigrette

Lentils

Serve immediately, or allow to cool and serve cold or at room temperature. Salad can be stored in a sealed container for up to 2 days in the refrigerator.