WARM LENTIL SALAD

Ingredients

• 4 cups water
• 1 cup dried green lentils, rinsed and drained
• 1 clove garlic, crushed
• 1 bay leaf
• 1 tsp salt
• 2 1/2 cups unpeeled baby yellow potatoes, halved
• 2 1/2 cups sliced asparagus (1 inch)
• 2 tbsp sherry vinegar
• 2 tbsp finely chopped chives
• 1 tsp finely chopped shallot
• 1 tsp Dijon mustard
• 1/3 cup canola oil, divided
• 1 pkg (5 oz/142 g) baby kale, chopped
• 1/4 cup crumbled soft goat cheese

Directions

1. Combine 4 cups water, lentils, garlic, bay leaf and salt in a large saucepan. Bring to a boil.
2. Reduce heat and simmer, covered, until lentils are tender, about 20 - 25 minutes. Drain; remove and discard garlic and bay leaf.
3. Meanwhile, cook potatoes in boiling salted water until tender, adding asparagus for last 2 minutes of cooking; drain and set aside.
4. Spread lentils out in a rimmed baking sheet to cool slightly; set aside.
5. To prepare dressing, whisk together vinegar, chives, shallot and mustard until combined. Gradually whisk in 1/4 cup oil until blended; set aside.
6. 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.
7. Combine lentils and potato mixture in a bowl. Add dressing and toss to combine. Sprinkle with cheese. Serve immediately.