You will need:
1 cup dry lentils, French green-variety, washed and picked over to remove debris
1 Tbsp bay leaf
1/4 cup red onion(s), coarsely chopped
3 Tbsp mint leaves, fresh, coarsely chopped
1/4 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
1/4 cup semisoft goat cheese, crumbled
1 Tbsp bay leaf
1/4 cup red onion(s), coarsely chopped
3 Tbsp mint leaves, fresh, coarsely chopped
1/4 tsp table salt, or to taste
1/4 tsp black pepper, freshly ground, or to taste
1/4 cup semisoft goat cheese, crumbled
Place lentils in a medium saucepan and pour over enough water to cover lentils by 2 to 3 inches. Add bay leaves and set pan over high heat; bring to a boil. Reduce heat to medium and partially cover pan; simmer until lentils are tender, about 15 to 20 minutes. Drain lentils; discard bay leaves and transfer lentils to a large bowl.
While lentils are still warm, stir in onion and mint; season to taste with salt and black pepper. Sprinkle cheese over salad just before serving; serve warm or chilled. Yields about 1/2 cup per serving.
The mint may be substitued with parsley. Try adding some shrimp or grilled chicken for a more complete meal!
~WW Recipie
