Warm French Lentil and Kale Salad

French green lentils keep their shape when cooked without getting too mushy (like brown lentils) and they give this salad a nice heartiness. They have a nutty, almost meaty, flavor and cooking everything in broth instead of water makes this salad extra delicious.  It’s perfect for lunch or dinner and can be enjoyed warm or cold.  

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What to buy (serves 4):

  • 1 cup French green lentils
  • 5 sprigs thyme
  • 2 bay leaves
  • 1 carrot, diced
  • 1 yellow onion, diced
  • 1 rib celery, chopped
  • 5 ounces kale, stems removed, chopped
  • 4 cups chicken broth
  • salt and pepper to taste
  • 1/3 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1/3 cup pumpkin seeds
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup parmesan cheese, finely grated

What to do:

  • rinse and drain lentils
  • add lentils to saucepan with 4 cups chicken broth, add thyme and bay leaf and bring to a boil
  • reduce heat to a simmer and cook for 15 minutes
  • add carrot, onion, and celery, cook for another 5 minutes
  • add kale and cook for a final 2-3 minutes, drain lentil mixture
  • whisk the olive oil, mustard, salt, pepper and vinegar and toss with drained lentil mixture
  • sprinkle with chopped parsley, pumpkin seeds and parmesan and season with additional salt and pepper, if needed
  • serve warm

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