Step 1: Cook the Lentils

1. Boil Lentils: In a medium pot, combine the rinsed lentils and vegetable broth (or water). Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid and set aside.

Step 2: Sauté the Vegetables

1. Heat Olive Oil: In a large skillet, heat the olive oil over medium heat.
2. Cook Aromatics: Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Add Kale and Tomatoes: Stir in the chopped kale and cherry tomatoes. Cook for another 3-4 minutes until the kale is wilted and the tomatoes are slightly softened.

Step 3: Combine Ingredients

1. Mix Lentils and Vegetables: Add the cooked lentils to the skillet with the sautéed vegetables. Stir to combine.
2. Make the Dressing: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, salt, and pepper. Pour the dressing over the lentil mixture and stir to coat evenly.

Step 4: Serve

1. Garnish: Remove from heat and garnish with crumbled feta cheese and fresh herbs.
2. Enjoy: Serve warm as a main dish or side salad.