Lentils And Goat Cheese Salad
|Lentils||2 Cup (32 tbs)|
|Olive oil||6 Tablespoon|
|Diced carrots||1 Cup (16 tbs)|
|Red wine vinegar||5 Tablespoon (4 Tablespoons Plus 2 Teaspoons)|
|Diced red onions||1 Cup (16 tbs)|
|Garlic cloves||4 Large, chopped|
|Water||5 Cup (80 tbs)|
|Ground black pepper||To Taste|
Combine lentils, carrots, diced red onion, bouquet garni, garlic and water in large pot and simmer until lentils are tender but not mushy.
They should hold their shape.
Drain off liquid; remove bouquet garni and season lentils with salt and pepper, olive oil and vinegar.
Refrigerate, if desired.
To serve, toss with slices of red onion and chunks of goat cheese.
NOTE TO COOK: Carry to party in salad bowl, or carry in plastic container.