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.  

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