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Ingredients
  • 1 cup French green (du Puy) lentils
  • 1 bay leaf
  • 1 sprig of fresh thyme, or a pinch of dried
  • 2 tablespoons (or more) olive oil
  • 2 large shallots, diced (or one medium red onion, diced)
  • 2 cloves garlic, minced
  • 4 cups kale, roughly chopped
  • splash of balsamic vinegar
  • kosher salt and freshly ground pepper
  • scant 1 cup of walnuts
  • 4 ounces goat cheese, crumbled
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