LENTIL AND KALE SALAD

LENTIL AND KALE SALAD image

Number Of Ingredients 19

Ingredients

1 1/2 cups beluga lentils, rinsed and picked through
1 cup farro, soaked for 1 hour
2 cups vegetable broth
1 bunch kale, stems removed, and chopped into small pieces
2 cups mango, cut into small chunks
1 avocado, chopped small
1 teaspoon olive oil
1/2 onion, diced
1 package of enoki mushrooms, removed from base
1 package of bunapi mushrooms, removed from base
salt and pepper to taste
for the dressing
1/4 cup fresh lemon juice
1/4 cup orange muscat champagne vinegar (or other citrusy vinegar)
2 tablespoons olive oil
1 tablespoon agave syrup
2 teaspoons dijon mustard
a few dashes of garlic powder
Instructions

Steps:

Begin by making the dressing and marinating the kale. To make the dressing, combine all of the ingredients in a cup and whisk together until well mixed. Place your finely chopped kale into a large bowl. Pour 3 tablespoons of the dressing onto the kale. Massage the dressing into the kale for about five minutes. Cover the bowl and refrigerate for 3-4 hours. Cover the remainder of the dressing and refrigerate it as well. Once you are ready to prepare the salad, cook your mushrooms and onion. Heat the olive oil in a large, shallow sauce pan over medium heat for about 30 seconds. Add the onion and sauté until translucent. Add the mushrooms and sauté for about 4-5 minutes until softened and lightly browned, but not falling apart. Dump the contents of the pan into the bowl of kale and set aside. Now it's time to cook your lentils and farro. Without rinsing the large saucepan just used for the mushrooms, fill it with about 2 cups of water along with the lentils. Bring to a boil. Allow to boil for about 3-4 minutes, then reduce the heat to a simmer and let cook for about 20 minutes or until tender. DO NOT overcook because they will fall apart and get mushy. Once they are done, remove from heat, fully drain, then lightly season with salt and pepper. Allow to cool for about 5-10 minutes While the lentils are cooking, pour the vegetable broth and farro into a medium pot, cover and bring to a boil. Once it begins to boil, reduce to a simmer, cover again and allow to cook for about 10-15 minutes, until soft and most of the broth has cooked away. Keep an eye on it to prevent burning/sticking. Once it has cooked, drain the remaining liquid and set aside. Allow to cool for about 5-10 minutes. To make the salad, add the avocado, mango, lentils, and farro to the mushrooms and kale. Pour in the rest of the dressing and toss until fully combined. Be very gentle with it, as the lentils will mash easily. Serve at room temperature or chill until ready to serve. This salad wi