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.