French Lentil Salad with Blue Cheese

By lorik

Ingredients

• 2 cups Puy lentils, rinsed
• 1 carrot, peeled and chopped
• 1 small yellow onion, chopped
• 10 tbsp. olive oil
• 5 tbsp. red wine vinegar
• Kosher salt and freshly ground black pepper, to taste
• 6 oz. arugula
• 8 oz. Bleu d'Auvergne, sliced 1⁄4-inch thick
• 2 tbsp. minced parsley
• 1 tsp. minced thyme
• Lemon wedges, for serving

Preparation

Step 1

Combine lentils, carrot, and onion in a 4-qt. saucepan; cover with water and boil. Simmer until lentils are tender, 30 minutes; drain. Whisk 7 tbsp. oil, the vinegar, salt, and pepper together in a bowl. Toss with lentils and set aside. Toss arugula with remaining oil, salt, and pepper; divide between plates and top with lentils, cheese, and herbs. Serve with lemon wedges.