Lentil Salad
By á-174942
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Ingredients
- 8 ounces French green lentils
- 2 bay leaves
- 1 sprig fresh thyme
- 1 carrot finely chopped
- 1 celery stalk finely chopped
- 2 tablespoons minced shallots
- 1 teaspoon minced garlic
- 2 plum tomatoes seeded, sliced thin
- 2 tablespoons chopped herbs (parsley, thyme, oregano)
- Salt to taste
- Freshly-ground black pepper to taste
- French Vinaigrette (see recipe)
- 1/2 pound thick-cut bacon cut crosswise
- into 1/4"-thk strips, cooked till crisp, and drained
- 4 ounces crumbled goat cheese
Details
Servings 4
Preparation
Step 1
In a medium saucepan, combine the lentils, bay leaves, thyme, carrot, celery, shallot, and garlic. Cook until vegetables are soft. Cover with water by 1-inch, and bring to a boil.
Reduce the heat to medium-low and simmer until just tender yet still firm, 15 to 20 minutes. Drain and discard the bay leaves, and thyme. Place the lentil mixture in a large bowl and set aside to cool.
Add the tomatoes and chopped herbs and toss the lentils with some of the vinaigrette. Top with bacon and goat cheese and adjust seasoning, if necessary.
Serve with crusty bread or fish or chicken.
This recipe yields 4 servings.
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