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Warm Lentil Salad with Goat Cheese
Nb persons: 0
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| Ingredients: | |
| 3/4 C. | green lentils |
| 3 T. | extra virgin olive oil |
| 3 | shallots, thinly sliced crosswise and separated into rings |
| 1 carrot cut into 1/4" dice | |
| 1 stalk | celery, cut into 1/4" dice |
| 1 | red bell pepper, ribs and seeds removed, cut into 1/4" dice |
| 2 t. | coarsely chopped fresh flat leaf parsely |
| 2 T. | basalmic or sherry vinegar |
| 6 oz. | spinach, stemmed and coarsely chopped (2 C.), coarse salt and pepper |
| 4 oz. | fresh goat cheese |
Directions
Bring medium saucepan of water to a boil. Add lentils, and simmer, stilling occasionally, until tender, about 15 min.
Meanwhile, heat 2 T oil in a large skillet over medium heat until hot but not smoking. Add shallots, and cook, stirring occasionally, until they begin to soften, about 2 min. Add carrot, celery, and bell pepper, continue to cook, stirring occasionally, until veggies are tender, about 5 min. Stir in parsely, vinegar, and remaining T. oil. Transfer to a large bowl
Drain lentils, and add to bowl with veggies. Stir in spinach, and season with S & P. Crumble goat cheese into bowl, toss gently to combine.
Plating:
Serve with sprig of mint.
Recipe uploaded with Shop'NCook for iPhone.
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