Kale & Lentils

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1 tablespoon olive oil

1/2 cup finely chopped yellow onion

1 teaspoon minced garlic

1 1/2 cups low-sodium chicken or vegetable broth

1/2 cup brown or green lentils, picked through and rinsed

1 bay leaf

2 small thyme sprigs

Kosher salt and fresh ground pepper to taste

1/4 - 1/2 teaspoon Dijon mustard, or to taste (optional)


2 bunches "dinosaur" or curly kale (about 1 pound), tough stems and ribs removed

1 tablespoon olive oil plus more as needed

3 tablespoons dry white wine

4-5 anchovy fillets, rinsed and minced

Freshly ground black pepper

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