Herbed Lentil "Salad"

Sometimes, fresh herbs make all the difference, that is the case for this recipe, which makes it a perfect recipe to save until summer time when fresh herbs are popping up in gardens galore. This tasty main dish is usually served over couscous or millet in our home, but it could just as easily be served alongside a crusty French baguette.

Herbed Lentil "Salad"
Serves 6

• 2 cups dry brown lentils, picked over and rinsed
• 4 cups broth
• 1/3 cup red wine vinegar
• 1/4 cup broth
• 1/4 cup honey or brown sugar
• 1/2 tsp tumeric
• 1 small bunch kale, chopped fine (purple is so pretty in this dish!)
• 1/2 cup roughly chopped each: parsley, basil, dill
• S&P to taste

-- Cook lentils in broth, should be slightly firm (you don't want them too soft or they'll mush)

-- Meanwhile, combine vinegar, broth, sugar, and turmeric and set aside

-- When lentils are done, combine with dressing, kale and herbs in a large bowl. Season with S&P to taste.  

-- Serve warm or room temp.