Ingredients: |
Ingredients: 2 1/2 cups (750 mL) unpeeled baby yellow potatoes, halved
2 1/2 cups (750 mL) sliced asparagus (1 inch)
4 cups (1 L) water
1 cup (250 mL) dried green lentils, rinsed and drained
1 clove garlic, bruised
1 bay leaf
1 tsp (5 mL) salt
2 tbsp (30 mL) sherry vinegar
2 tbsp(30 mL) finely chopped chives
1 tsp (5 mL) finely chopped shallot
1 tsp (5 mL) Dijon mustard
1/3 cup canola oil, divided
1 pkg (5 oz/142 g) baby kale, chopped
1/4 cup (60 mL) crumbled soft goat cheese
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Directions: |
Directions:Cook potatoes in boiling salted water until tender, adding asparagus for last 2 minutes of cooking; drain and set aside. Combine 4 cups water, lentils, garlic, bay leaf and salt in a large saucepan. Bring to a boil.
Reduce heat and simmer, covered, until lentils are tender, about 20 to 25 minutes. Drain; remove and discard garlic and bay leaf. Spread lentils out in a rimmed baking sheet to cool slightly; set aside.
To prepare dressing, whisk together vinegar, chives, shallot and mustard until combined. Gradually whisk in 1/4 cup oil until blended; set aside
Heat remaining 1 tbsp oil in a large non-stick frypan over medium heat. Add potatoes and asparagus; sauté until warmed, about 2 minutes.
Add kale and cook, stirring, until kale wilts slightly, about 30 seconds. Remove from heat. Combine lentils and potato mixture in a bowl. Add dressing and toss to combine. Sprinkle with cheese. Serve immediately.
Cook’s Note: Baby kale is more tender and mild in flavor than mature kale. It is often used as a salad green. Look for it in the produce section of grocery stores where packaged greens are sold. |
This recipe for Warm Lentil Salad is from