French Lentil and Kale Salad
Print recipe| Serves | 8-10 |
| Prep time | 1 hour |
| Cook time | 45 minutes |
| Total time | 1 hour, 45 minutes |
| Dietary | Gluten Free, Vegetarian |
| Meal type | Lunch, Salad, Side Dish |
| Misc | Child Friendly, Serve Cold |
| Occasion | Barbecue, Casual Party |
Ingredients
- 8oz French green lentils
- 1/2 Spanish onion (cut in half)
- 2 stalks celery (with leaves attached, cut in half)
- 1 carrot (washed but not peeled, cut in half)
- 1 bay leaf
- 3 cloves garlic (smashed)
- 2 cups chicken stock
- 3/4 cups red onion (diced fine)
- 1 cup halved grape tomatoes (measure after cutting in half)
- 1 bunch Lacinato kale
- 1 bunch flat leaf parsley (leaves only)
- 4oz feta cheese (crumbles or diced)
- 1/4 cup lemon juice (from 2 lemons)
- 1/3 cup olive oil
Directions
| lentils | |
| Step 1 | |
  Put Spanish onion, celery, carrot, bay leaf, 2 of the garlic cloves, lentils and stock into pot and bring to a boil, reduce heat, and simmer for 40 minutes, when lentils are done, remove all vegetables and bay leaf, drain lentils, and set aside to cool | |
| Salad | |
| Step 2 | |
 Bring a medium sized pot of salted water to a boil Remove stems from kale, rubs leaves together to break up cell wall structure (some people call this massaging the kale) Stack leaves on top of each other in batches, and cut into julienne | |
| salad | |
| Step 3 | |
| Prepare an ice bath, Drop kale into boiling water, and immediately using a spider, remove it and put it into the ice bath | |
| Step 4 | |
 Drain kale, and dry in salad spinner Add kale, tomatoes, cheese, and onion to lentils, in a large bowl | |
| Step 5 | |
 In a food processor or blender process lemon juice, parsley, remaining clove of garlic,, and while processor is running, add oil in a steady stream until the entire mixture is well blended | |
| Step 6 | |
|
Pour dressing over ingredients in bowl, toss well, and taste for seasoning | |