Lentil Salad With Goat Cheese And Mint

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 11 ounces green lentils
• 6 cups cold water
• 1 bay leaf
• 1/2 medium red onion, finely diced, about 1/2 cup
• champagne vinegar
• 1 medium carrot, peeled and finely diced, about 1/2 cup
• 1/2 fennel bulb, finely diced, about 1/2 cup
• 3 tablespoons chopped fresh mint
• 1/2 cup goat cheese
• 1/2 tablespoon fresh lemon zest
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon minced garlic clove
• 2 tablespoons champagne vinegar
• 1 teaspoon salt
• 1/4 cup extra virgin olive oil

Recipe

• 1 vinaigrette: whisk everything but the oil together in a small bowl. slowly pour the oil in, and whisk constantly until emulsified.
• 2 salad: rinse lentils and place in a large saucepan with the water and bay leaf and bring to a boil, then lower the heat and simmer until tender, about 20 minutes.
• 3 while the lentils are cooking, bring a small pot of water to a boil. drop in the onions for 20 seconds and drain, then toss with 1 tablespoon of champagne vinegar.
• 4 drain, then toss the warm lentils in a large bowl with the vegetables and vinaigrette. set aside and allow to marinate for 30 minutes, stirring occasionally as the salad cools.
• 5 add mint and season with salt, pepper, and a splash of champagne vinegar, to taste. remove the bay leaf.
• 6 crumble the goat cheese over the salad and serve.