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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