WARM LENTIL AND KALE SALAD

Warm Lentil and Kale Salad image

Number Of Ingredients 11

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1 tablespoon Olive oil
4 Carrots - peeled and diced
1 Red Onion - thinly sliced
1 1/4 teaspoon Sea Salt
1 dash Fresh Ground Pepper
1 bunch Kale - Leaves thinly sliced
1 cup Lentils Brown
2 sprigs Thyme
4 l Garlic cloves
4 cups Low Sodium Broth
1 teaspoon Sherry Vinegar

Steps:

In a large saucepan over medium heat, warm the olive oil. Add the carrots and onion, 1/4 tsp. of the salt and several grindings of pepper. Sauté until the onion is very soft and lightly caramelized, about 15 minutes. Add the kale and cook, stirring occasionally, until tender, about 6 minutes. Scrape the contents of the pan into a bowl and set aside. Wipe out the pan. In the same pan over high heat, combine the lentils, thyme, garlic, broth, 1/2 tsp. of the salt and the 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium and simmer, uncovered, until the lentils are tender but firm to the bite, 15 to 20 minutes. Drain the lentils in a colander, and remove and compost the thyme and garlic. Return the lentils to the saucepan, and stir in the kale mixture, vinegar and the remaining 1/2 tsp. salt. Taste and adjust the seasonings with salt and pepper. Transfer the lentil mixture to a serving bowl, top with the prosciutto and serve immediately.