Lentils

• Bring water to a boil
• Add lentils and bay leaf and simmer for 20 minutes until “al dente”
• While lentils cook, add 1 tablespoon of olive oil to a cast iron skillet over medium heat and sauté carrots, celery and shallots for 4 minutes 
• Drain cooked lentils
• Add cooked lentils and sautéed vegetables to a bowl and dress with 1/2 of the following:

Red Wine Vinaigrette 

• Whisk together all ingredients except olive oil, added in last and gradually while whisking to emulsify
• Using the remaining half of your dressing, massage
• 4 cups chopped and washed Tuscan kale 
• Arrange salad beginning with kale
• Garnish with avocado and fresh parsley