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2 people

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2 People

INGREDIENTS

  • 2 cup water
  • 0.5 cup green lentils
  • 0.5 bay leaf
  • 1 carrots, thinly sliced
  • 1 celery stalks, thinly sliced
  • 0.5 shallot, thinly sliced
  • 0.5 minced garlic clove
  • 0.5 tbsp olive oil

    • Red Wine Vinaigrette

  • 0.13 cup red wine vinegar
  • 0.5 tbsp Dijon mustard
  • 0.5 tbsp stone ground mustard
  • 0.5 tsp honey
  • 0.25 cup olive oil

INSTRUCTIONS

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
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