4 oz (115 g) kale, stems trimmed, thick inner ribs removed, and finely chopped (about 3 cups chopped small)
1 medium onion, chopped
2 medium-sized crisp, tart green apples (I used Granny Smith apples), washed, cored, and chopped
Dressing:
2 tablespoons apple cider vinegar
4 tablespoons (60 ml) olive oil
1½ teaspoons Dijon mustard
1½ teaspoons honey
1 medium clove raw garlic, grated
¾ teaspoon fine sea salt
⅛ teaspoon ground black pepper
Instructions
Sort through the lentils to remove any small stones or pieces of dirt, and then rinse with cold water in a colander. Add the lentils to a medium saucepan and fill about ¾ full with water. Bring to a boil over high heat, then cover the saucepan, turn the heat down to a simmer, and cook until the lentils are tender but not mushy, about 25 to 35 minutes, stirring occasionally and adding more water as necessary. Strain the lentils, then rinse under cold running water, and cool completely.
Whisk together all ingredients for the dressing in a large bowl, then toss in the lentils, kale, onion, and apple.
Serve or store in the fridge for the next day.
Notes
Cooking Time: In my experience, Pardina lentils take a bit longer to cook than other green or brown lentils, which is a little counterintuitive since Pardina lentils are smaller than most other varieties. Just keep a close watch on them and start taste-testing for doneness at around the 25 minute cooking mark.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/pardina-lentil-green-apple-kale-salad/