WARM LENTIL SALAD

Serves: 8

2 1/2 cups (625 mL) unpeeled baby yellow potatoes, halved 2 1/2 cups (625 mL) sliced asparagus (1 inch/2.5 cm) 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 (80 mL) canola oil, divided 1 pkg (5 oz/142 g) baby kale, chopped 1/4 cup (60 mL) crumbled soft goat cheese

1. Cook potatoes in boiling salted water until tender, adding asparagus for last 2 minutes of cooking; drain and set aside.

2. Combine 4 cups (1 L) water, lentils, garlic, bay leaf and salt in a large saucepan. Bring to a boil.

3. Reduce heat and simmer, covered, until lentils are tender, about 20-25 minutes. Drain; remove and discard garlic and bay leaf.

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 (60 mL) oil until blended; and set aside.

6. Heat remaining 1 tbsp (15 mL) oil in a large non-stick frying pan over medium heat. Add potatoes and asparagus; sauté until warmed, about 2 minutes.

7. Add kale and cook, stirring, until kale wilts slightly, about 30 seconds. Remove from heat.

8. Combine lentils and potato mixture in a bowl.

9. Add dressing and toss to combine. Sprinkle with cheese. Serve immediately.