1. In a blender or food processor, puree half cup of lentils with olive oil, garlic, lemon juice, Italian seasoning, black pepper, and balsamic vinegar until smooth.
2. Gently fold in whole lentils, kale, and freshly chopped basil leaves into lentil mixture.
3. Refrigerate and serve with celery and baby carrots.
Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.