Kale and Lentil Salad

Ingredients:

1 cup pardina lentils, soaked in water
1 bunch kale, stemmed and finely chopped
1 small red onion, chopped
2 granny smith apples, diced
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon mustard seeds, crushed
1 teaspoon honey
1/2 teaspoon garlic powder
salt and black pepper

Boil lentils until cooked through but not mushy. Allow to cool.

Toss lentils with kale, onion, and apples.

Combine remaining ingredients in a jar and sprinkle over the salad before serving.