Procedures

1. 1

   Place lentils in a large saucepan and cover with cold water. Bring to a boil. Strain lentils and place back in pot.

2. 2

   Add carrots, onion, clove, bay leaf, and chicken stock. Bring to a boil then reduce heat and simmer until lentils are tender, about 25 minutes.

3. 3

   Drain pot. Place lentils and vegetables in a large bowl. Discard clove and bay leaf.

4. 4

   In a medium saute pan, heat olive oil. Add garlic and saute for thirty seconds. Add kale and saute until tender, about 3-4 minutes. Remove kale with a slotted spoon and add to lentils.

5. 5

   In a small bowl, whisk together olive oil, vinegar, and mustard. Season with salt and pepper. Pour vinaigrette over lentils and toss to combine. Adjust salt and pepper as needed.