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Lentil Goat Cheese Salad

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Ingredients
  Dried lentils 1 Pound (2 Cups)
  Finely chopped onion 1 Cup (16 tbs)
  Peeled diced carrot 1 Cup (16 tbs) (1/4 Inch Pieces)
  Diced celery 1⁄2 Cup (8 tbs) (1/4 Inch Pieces)
  Minced garlic 4 Teaspoon
  Salt 1⁄2 Teaspoon
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Fresh goat cheese 2⁄3 Cup (10.67 tbs), crumbled (Chevre)
  Thinly sliced green onions with tops 1⁄3 Cup (5.33 tbs)
  Chopped italian parsley 1⁄3 Cup (5.33 tbs)
  Chopped fresh basil leaves 1⁄3 Cup (5.33 tbs)
  Pepper To Taste
Directions

1. Sort lentils and discard debris. Rinse, drain, and put in a 4- to 5-quart pan. Add onion, carrot, celery, garlic, 1/2 teaspoon salt, and 1 quart water. Bring to a boil over high heat; reduce heat, cover, and simmer until lentils are tender to bite, about 30 minutes.
2. Drain liquid from lentil mixture and save. Pour lentil mixture into a bowl and
stir in oil and vinegar. Let stand until cool, 45 to 50 minutes; stir occasionally. Add reserved cooking liquid, and mix. 3. Arrange the cheese, onions, parsley, and basil in decorative bands on lentils.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Cheese

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