Lentil and Carrot Salad with Kale Recipe

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 (about 1 teaspoon)
• 2 teaspoons sherry vinegar
• 1 teaspoon Dijon mustard

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