Lentil Salad Provencal

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 cups green lentils
• 3 cups chicken stock (i use homemade, unsalted)
• 3 cups water
• 1 garlic clove, peeled and pierced with a fork (you can use more)
• 1 carrot, peeled and finely diced
• 1 stalk celery, finely diced
• 1 teaspoon herbes de provence
• 1 bay leaf, preferably fresh
• 1 pint cherry tomatoes
• 3 scallions, finely chopped, including green tops
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon capers, drained and chopped
• 1/2 cup fresh goat cheese, crumbled (or, my preference, mild feta)
• mixed baby greens (or the salad greens of your choice)
• 1/2 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dijon mustard
• 1/2 teaspoon salt
• fresh ground pepper

Recipe

• 1 rinse and pick over lentils.
• 2 put lentils in a four quart saucepan with stock, water, garlic, herbs, carrots, celery and bay leaf.
• 3 bring to a simmer and cook, gently, uncovered, for 20 to 30 minutes or until lentils are soft but not mushy.
• 4 drain and allow to cool to room temperature.
• 5 remove garlic and bay leaf.
• 6 mix in scallions, parsley and capers.
• 7 whisk together the vinaigrette ingredients, add to the lentils and mix gently.
• 8 at this point, you can allow the salad to sit a bit at room temperature to allow the flavors to marry, or refrigerate, but it is best served at room (or picnic) temperature.
• 9 to serve, place greens on individual plates and mound lentil salad on top.
• 10 sprinkle halved cherry tomatoes and crumbled cheese over the lentils.
• 11 bon appetit!