Warm Kale & Lentil Salad

• Kale & Lentils
• 2 tablespoons olive oil
• 2 carrots, peeled + chopped
• 1/2 sweet yellow onion
• 1 large bunch tuscan kale
• 1 cup lentils
• 3 cloves garlic
• 4 cups vegetable broth
• 1 cup shiitake mushrooms, thinly sliced
• Maple Sesame Ginger Sauce
• 3 tablespoons toasted sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons tahini
• 1 tablespoon maple syrup
• 1/2 lemon, juiced
• 1 inch fresh ginger, peeled + grated

1. In a large cast iron skillet or saucepan, warm 1 tbs olive oil over medium heat. Add carrots, onions, and season with a pinch of salt and pepper. Saute until the onion is lightly brown and caramelized, roughly 12-15 minutes. Add chopped kale and cook for 3-4 minutes, or until leaves are tender. Remove the ingredients from the cast iron skillet and saucepan. Set aside.
2. In the same cast iron skillet or saucepan, mix lentils, garlic, and vegetable broth. Bring to a boil and reduce to a simmer for 15-20 minutes, or until lentils are tender.
3. Meanwhile, in a separate small saucepan, warm 1 tbs olive oil over medium heat. Add shiitake mushrooms and heat for 2-3 minutes on medium heat, or until crispy and brown on one side. Flip the mushrooms and cook for another 2-3 minutes, crisping the other side.
4. Drain the lentils in a colander. Return to the cast iron skillet or saucepan with kale mixture.
5. To prepare the dressing mix together sesame oil, soy sauce, tahini, maple syrup, lemon, and ginger. Pour over the warm salad before serving.

olive oil, carrots, sweet yellow onion, tuscan kale, lentils, garlic, vegetable broth, shiitake mushrooms, maple sesame ginger sauce, sesame oil, soy sauce, tahini, maple syrup, lemon, ginger

Taken from food52.com/recipes/38286-warm-kale-lentil-salad (may not work)