Lentils with Kale, Beets, Asparagus, Goat Cheese, and Pecans, with Maple Dijon Dressing

Lentils with Kale, Beets, Asparagus, Goat Cheese, and Pecans, with Maple Dijon Dressing 

 

Ingredients;

• 1 cup dry green lentils
• 2 cups water
• 1 large beet, chopped in to bite size pieces
• 1 cup asparagus, chopped in to bite size pieces
• 4 cups kale, torn in to pieces, and loosely packed in measuring cups
• 1/4 cup pecans, chopped in to pieces
• 1/4 cup soft goat cheese, torn in to pieces

 

Dressing;

• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. apple cider vinegar
• 2 Tbsp. pure maple syrup
• 1 tsp. old fashioned Dijon mustard (the grainy kind)

 

Directions;

• Bring lentils and water (with a couple twists of salt) to boil, cover and turn down heat to simmer for about 30 minutes, until cooked and water is evaporated.
• Bring the beets to a boil in about an inch of water, cover and turn down the heat to simmer for about 15 minutes, until cooked.
• Sautee with asparagus in a pan with oil or butter until slightly browned.
• When all of the above is cooked, add the beets and asparagus to the lentils.
• Add the kale to a large bowl and massage the kale with wet hands to soften.
• Add the lentil/vegetable mix to the kale, mix well. The kale should wilt and soften more with the hot lentils/veg mixed.
• Make up the dressing, and mix well.
• Add the dressing to bowl of all the other ingredients and mix well.
• Top with the pecans and crumbled goat cheese.

Makes about 4-6 servings. Serve warm or cold.