This simple salad of French lentils with kale tossed with a zippy lemon vinaigrette and topped with tangy goat cheese is as fast as it is delicious.

Ingredients

• 2 1/2 cups chicken stock
• 1 cup dried french lentils, rinsed
• 1 tablespoon kosher salt, divided
• 3 tablespoons lemon juice
• 1 tablespoon minced shallot
• 1/8 teaspoon black pepper
• 5 tablespoons olive oil
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon mustard seeds
• 1 bunch lacinato kale, stemmed and chopped (about 6 cups)
• 2/3 cup drained jarred roasted red bell peppers, coarsely chopped
• 4 ounces goat cheese, crumbled

Directions

1. Bring stock, lentils, and 2 teaspoons salt to a boil in a medium saucepan over medium-high. Reduce heat to medium-low; cover and simmer until lentils are tender, about 25 minutes.
2. Meanwhile, whisk together lemon juice, shallot, black pepper, and remaining 1 teaspoon salt in a small bowl. Slowly whisk in olive oil until thickened and well combined. Whisk in parsley and dill. Set vinaigrette aside.
3. Heat a small skillet over medium; add mustard seeds, and toast, stirring often, until seeds begin to pop, 1 to 2 minutes. Stir seeds into lentil mixture. Add kale, and stir until wilted; if needed, cover saucepan and let stand 1 to 2 minutes. Pour lentil mixture through a fine wire-mesh strainer; discard liquid.
4. Transfer lentil mixture to a large bowl, and stir in 1/4 cup vinaigrette. Top with roasted red bell peppers and goat cheese, and drizzle with remaining vinaigrette.