Quick dinners, or at the least, make-ahead dinners, are a must on Monday nights for our family. I sneak out to go to core class, and we eat shortly after I get home. It’s quite a workout, so I am usually famished! This warm lentil salad fit the bill on all accounts.
I made the lentils ahead, which I probably wouldn’t do next time, since they were a little overcooked from sitting in a warm pot, but otherwise this was a clear winner. Lentil salad is a nice change from soups and stews, and a good use for the curly kale that we got in the CSA box. The kale retained a bit of its crispness, which was perfect in this salad.
Nora agreed it was tasty, although the texture of the kale was not to her particular liking. Oh well — can’t win ’em all!
Warm Lentil and Kale Salad with Dijon Vinaigrette
Based on this recipe from Serious Eats
1 cup green lentils
3 cups vegetable stock
3 carrots, peeled and cut into 1/4 inch rounds
1 onion, halved and thinly sliced
1 bay leaf
2 Tbs olive oil, divided
1 clove garlic, minced
1 bunch kale, ribs removed and cut into ribbons
2 tsp sherry vinegar
1 tsp Dijon mustard
Salt and pepper
In a large saucepan, bring the lentils and vegetable stock to a boil. Add the carrots, onion, and bay leaf and turn the heat down to a low simmer. Simmer until the lentils are tender, about 20 minutes. Drain the lentils and remove the bay leaf. Set aside.
In a saute pan, heat 1 Tbs of the olive oil over medium heat. Add the garlic and saute briefly, then add the kale. Saute until tender, then add to the lentils.
In a small bowl, whisk together the remaining 1 Tbs olive oil, vinegar, and mustard. Season with salt and pepper. Pour the vinaigrette over lentils and toss to combine. Adjust salt and pepper as needed.