Pardina Lentil, Green Apple And Kale Salad

• FOR THE SALAD:
• 1 cup Dry Pardina (Spanish Brown) Lentils
• 4 ounces, weight Kale, Stems Trimmed, Thick Inner Ribs Removed, And Finely Chopped (4 Ounces Should Yield About 3 Cups Chopped Small)
• 1 whole Medium Onion, Chopped
• 2 whole Medium-sized Crisp, Tart Green Apples (I Used Granny Smith Apples), Washed, Cored, And Chopped
• FOR THE DRESSING:
• 2 Tablespoons Apple Cider Vinegar
• 4 Tablespoons Olive Oil
• 1 clove (Medium Sized Clove) Raw Garlic, Grated
• 1-1/2 teaspoon Dijon Mustard
• 1-1/2 teaspoon Honey
• 3/4 teaspoons Salt
• 1/8 teaspoons Black Pepper

1. 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 the pan about 3/4 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.
2. Whisk together all ingredients for the dressing in a large bowl, then toss in the lentils, kale, onion, and apple.
3. Serve immediately or store in the fridge for the next day.
4. A note on the cooking time: In my experience, Pardina lentils take a bit longer to cook than other green or brown lentils, which is a little counter-intuitive since Pardina lentils are smaller than most other varieties. Just keep a close watch on them and start taste-testing for done-ness at around the 25 minute cooking mark.

salad, weight kale, onion, green apples, dressing, apple cider vinegar, olive oil, garlic, dijon mustard, honey, salt, black pepper

Taken from tastykitchen.com/recipes/salads/pardina-lentil-green-apple-and-kale-salad/ (may not work)