1/2 cup white wine vinegar
1 1⁄2 TBSP sweet curry powder
2 cloves garlic, pressed
2/3 cup extra-virgin olive oil
16 oz. package dried red lentils (2 1⁄4 cups)
3 kohlrabi, leaves trimmed, thinly sliced; bulb peeled, cut into 1/3 inch dice 1 cup plain couscous
1 cup chopped green onions
1⁄2 bunch kale, chopped
1⁄4 cup chopped fresh mint
Whisk white wine vinegar, curry powder, and pressed garlic in medium bowl to blend. Gradually whisk in olive oil. Season dressing to taste with salt and freshly ground pepper.
Cook lentils and kohlrabi leaves in heavy large saucepan of boiling salted water until lentils are barely tender but not too soft, about 6 minutes. Drain; rinse under cold water to cool. Drain again.
Bring 1 1/4 cups water to boil in same saucepan; remove from heat. Add 3 tablespoons dressing, sprinkle with salt, then stir in couscous. Cover pot and let stand 5 minutes. Transfer couscous to medium bowl. Fluff couscous with fork to separate grains and cool slightly. Season to taste with salt and pepper.
Meanwhile, transfer lentils to large bowl. Add 1/2 cup dressing, diced kohlrabi bulb, and chopped green onions; toss to coat. Season mixture to taste with salt and pepper.
Arrange kale over large rimmed platter, drizzle with 2 to 3 tablespoons remaining dressing. Season with salt and pepper. Mound lentil mixture in center of platter over kale. Stir mint into couscous. Spoon couscous around lentils and serve with remaining dressing.