In a medium pot, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the lentils are tender but still hold their shape. Drain any excess liquid and set aside.

In a large skillet, heat the olive oil over medium heat until it shimmers invitingly.

Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and slightly golden. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

Stir in the chopped kale and cherry tomatoes. Cook for another 3-4 minutes, allowing the kale to wilt and the tomatoes to soften, bursting with sweetness.

Add the cooked lentils to the skillet with the sautéed vegetables. Stir gently to combine all those delicious flavors.

In a small bowl, whisk together the balsamic vinegar, Dijon mustard, salt, and pepper. Pour the dressing over the lentil mixture, stirring to coat everything evenly.

Remove from heat and garnish with crumbled feta cheese and fresh herbs. This salad is best enjoyed warm!