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In large skillet, heat oil over medium heat; cook carrot, stirring occasionally, for about 5 minutes or until softened. Add lentils, kale and garlic; cook for 3-5 minutes, or until kale just starts to wilt. Remove from heat and let cool to room temperature. Stir in red onion and parsley.
For the vinaigrette, whisk together olive oil, lemon juice and Sazonador Total; toss with kale mixture.
Top salad with goat cheese.
● Substitute your favorite GOYA® Beans for the lentils; try chickpeas or navy beans.
● Add 1 chopped fresh tomato to the salad, if desired.
● Substitute feta cheese for the goat cheese, if desired.
● If you like, substitute mint or cilantro for parsley.