French Lentil And Kale Salad

• Dressing
• 1/4 cup lemon juice (juice of 2 lemons)
• 1/3 cup olive oil
• 1 bunch flat leaf (Italian) parsley
• 1 clove garlic
• Salad
• 8 ounces French green lentils
• 1/2 Spanish onion, cut in half
• 2 stalks celery (leafy ones) cut in half
• 1 carrot, washed, not peeled
• 1 bay leaf
• 2 cloves garlic, smashed
• 2 cups chicken or vegetable stock
• 1/2 red onion, chopped into 1/4"
• 1 cup halved grape tomatoes (measure after cutting)
• 1 bunch Lacinato kale
• 4 ounces Feta cheese, crumbled

1. In a good processor or blender, puree lemon juice, garlic and parsley. With processor running slowly add oil in a steady stream until it is well blended
2. Put Spanish onion, celery, carrot, bay leaf, garlic lentils and stock into a pot, and bring to a boil. Reduce heat and simmer for 40 minutes, until lentils are tender.
3. Bring a medium pot of salted water to a boil.rnRemove stems from kale, massage the kale (rub leaves together to break down tough cell walls)rnStack leaves on top of each other and cut into julienne
4. Before adding kale to boiling water, prepare an ice bathrnDrop kale into water and remove it immediately to the ice bathrnDrain kale and dry in a salad spinner
5. Add everything to a large mixing bowl, and toss with dressing

dressing, lemon juice, olive oil, flat leaf, clove garlic, salad, onion, stalks celery, carrot, bay leaf, garlic, chicken, red onion, halved grape tomatoes, lacinato kale, feta cheese

Taken from food52.com/recipes/35387-french-lentil-and-kale-salad (may not work)