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1
Make the Kale Pesto Remove the ribs and stems from the kale leaves.
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2
Rinse, and then add the leaves to a pot with 1/4 cup of water over medium heat.
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3
Cover and simmer until kale is tender but can still hold its shape, about 4 minutes.
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4
Drain excess water from the braised kale leaves, and add to the bowl of a food processor.
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5
Make the Kale Pesto To make the pesto, combine the kale, almonds, garlic, red pepper flakes and salt in the bowl of a food processor and pulse until finely ground.
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6
Start by slowly drizzling in the olive oil, and process until smooth.
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7
Transfer the pesto to a bowl, and fold in the grated Parmesan cheese.
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8
If consistency is too thick, loosen with a tablespoon or two of water.
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9
Make the Lentil Salad Bring 3 cups of salted water to a boil.
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10
Add the lentils and cook until al dente, about 20 minutes.
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11
Drain and reserve.
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12
Make the Lentil Salad Meanwhile, wash and trim the bulb of fennel, halve lengthwise, and slice very thinly crosswise.
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13
Place slices in a prep bowl and set aside.
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14
Make the Lentil Salad To prepare the orange segments, cut a thin slice off the stem end of 1 orange to reveal the flesh.
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15
Stand the orange upright and slice off the peel and pith in thick strips, cutting from the top to bottom and following the curve of the fruit.
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16
Working over a bowl and using a small paring knife, cut between the membranes to release the segments and juice of the fruit.
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17
Reserve the segments in their juice and set aside.
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18
Make the Lentil Salad In a large bowl, toss the lentils with 1/3 cup of the kale pesto and the juice from the oranges until evenly coated.
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19
Spoon lentils onto serving platter and top with the fennel slices and orange segments.
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20
Season with salt and pepper.
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21
Garnish with basil and parsley, and serve.
