Shallot Lentil Salad
|Green lentils/Brown lentils||3⁄4 Cup (12 tbs), rinsed and drained|
|Shallot||1 , halved lengthwise|
|Ground cloves||1⁄4 Teaspoon|
|Chopped celery||1 Cup (16 tbs)|
|Chopped sweet yellow pepper||1⁄2 Cup (8 tbs)|
|Finely chopped red onion||1⁄2 Cup (8 tbs)|
|Chopped plum tomatoes||1⁄2 Cup (8 tbs)|
|Goat cheese||3 Ounce, crumbled|
|Chopped fresh italian parsley||2 Tablespoon|
|Chopped fresh mint||2 Tablespoon|
|Lemon juice||3 Tablespoon|
|Walnut oil/Olive oil||1 Teaspoon|
|Chopped garlic||1⁄2 Teaspoon|
|Ground black pepper||To Taste|
Place the lentils in a medium saucepan and cover with 3" of water.
Add the shallots, cloves, and bay leaf.
Bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are tender.
Drain in a colander and discard the bay leaf and shallots.
Set the lentils aside to cool.
In a large bowl, combine the celery, yellow peppers, onions, tomatoes, goat cheese, parsley, and mint.
Stir in the lentils.
In a small bowl, whisk together the lemon juice, honey, oil, and garlic.
Pour over the salad and gently toss to combine.
Season with the salt and pepper.