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Kale and Lentil Salad with Potatoes
Ingredients
  • 2 tablespoons lemon juice
  • 1 teaspoon yellow mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ⅛ teaspoon freshly ground black pepper
  • 4 cups thinly sliced kale leaves, stems removed
  • 1 cup dry brown lentils, rinsed and drained
  • 1 lb. Yukon gold potatoes, cut into ¾-inch dice (3 cups)
  • ½ cup shredded carrot
  • Sea salt, to taste
Steps
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