Lentil Goat Cheese Salad
|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|
|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)|
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.