French Lentil Bowl with Beets and Kale

Peel and dice beets. Toss with 1 tbsp olive oil and salt. Roast at 400F for 30 minutes.

Simmer lentils in salted water for 25 minutes until tender but not mushy. Drain.

Strip kale leaves from stems. Tear into bite-sized pieces.

Cook kale in a pan with 1 tbsp olive oil and minced garlic over medium heat for 3 minutes until wilted.

Mix mustard, red wine vinegar, minced shallot, salt, and black pepper together.

Divide lentils and kale between two bowls. Add roasted beets on top.

Spoon the mustard dressing over each bowl.