Kale Salad with Crispy Lentils

Directions

1. Preheat oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
2. Place layers of paper towel or a clean kitchen towel on the counter. Place cooked lentils on top and pat completely dry.
3. Place lentils, canola oil, garlic powder, salt, and pepper in a large bowl. Toss to coat. Dump onto the prepared baking sheet and spread out into a single layer. Roast for 15 minutes, stir and roast for another 5-7 minutes until the lentils are crispy. Remove from oven and let cool.
4. While the lentils roast, place the chopped kale into a large bowl. Add olive oil and massage with your hands for 5 minutes. This will help tenderize the tough leaves. Let rest for 15 minutes.
5. Place mayonnaise, balsamic vinegar, salt, pepper, and half the Parmesan in a medium bowl. Whisk well. Pour over kale and toss to coat. Add crispy lentils and toss again. Garnish with remaining Parmesan cheese and serve immediately.