This recipe was originally found at marthastewart.com.
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Ingredients
| 1 | medium | onion quartered |
| 1 | carrot quartered, plus 1/4 cup very finely chopped carrot | |
| 1 | stalk celery quartered | |
| 2 | dried bay leaves | |
| 1 1⁄2 | cups | dried French green lentils |
| Caramelized Onions | ||
| 1 | teaspoon | olive oil |
| 1 | onion sliced into half rounds | |
| Vegetables | ||
| 5 | medium | beets scrubbed |
| 4 | cups | Kale julienned |
| 1 | teaspoon | Dijon mustard |
| 2 | tablespoons | red wine vinegar |
| 1 | teaspoon | extra-virgin olive oil |
| 1 | tablespoon | red-wine vinegar |
| 1 | teaspoon | cumin ground |
| 1⁄2 | teaspoon | cinnamon ground |
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