Lentil Salad with Herbed Goat Cheese

By barbyrabaker

Ingredients

• Salad:
• 2/3 cup (140 g) dried brown lentils (or 1 (15 oz/425 g) can no-salt-added brown lentils, rinsed and drained)
• 4 cups (1 liter) water
• 1 small red onion, finely diced
• 6 oz/170 g (about 1 cup) cherry tomatoes, halved
• 2 tablespoons minced fresh parsley
• 1/4 + 1/8 teaspoon salt
• 4 oz/115 g (about 4 cups) baby spinach
• Balsamic Vinaigrette:
• 1 tablespoon good-quality balsamic vinegar
• 2 tablespoons olive oil
• 1/2 teaspoon Dijon mustard
• 1 pinch black pepper
• Herbed Goat Cheese:
• 3 tablespoons minced fresh parsley
• 2 tablespoons minced fresh chives
• 1 (4 oz/115 g) log goat cheese, sliced into 8 slices

Details

Adapted from anediblemosaic.com

Preparation

Step 1

Instructions

Sort through the dried lentils to remove any small stones or pieces of dirt, and then rinse with cold water in a colander. Bring the rinsed lentils and the water up to a boil in a lidded medium saucepan. Cover the saucepan, turn the heat down to a simmer, and cook until the lentils are tender but not mushy, about 20 to 30 minutes, stirring occasionally; strain. (Skip this step if you're using canned lentils.)
Meanwhile, whisk together all ingredients for the Balsamic Vinaigrette; set aside.
For the Herbed Goat Cheese, combine the parsley and chives in a small dish. Roll each slice of goat cheese in the herbs; set aside.
Mix together the cooked or canned lentils, onion, tomato, parsley, salt, and Balsamic Vinaigrette.
To serve, arrange the spinach on 4 plates. Mound the lentil salad on top of the spinach, and top each with 2 slices of goat cheese.