Thursday, August 27, 2009

Lentil and Goat Cheese Salad

Lentil and Goat Cheese Salad (serves 2-4)
1 medium yellow/sweet onion, diced
1 bell peppers, diced (any color is fine)
1 clove garlic, minced
1 stalk celery, minced
1 T olive oil
1 c dry French green lentils/dry brown lentils (rinsed and picked over)
enough water/stock/broth to cover the lentils (1.5 - 2 c)
1-2T balsamic vinegar
1 T worcestershire sauce
1 bay leaf
1/2t thyme
salt and pepper to taste
4-6 oz chevre, crumbled
salad greens
  1. Heat oil in pan over medium heat and sautee vegetables til softened.
  2. Add in the lentils and cover with water/broth/stock (just enough to go over the top of them.  Increase heat a bit to get them going.  Add bay leaf and thyme and balsamic vinegar. 
  3. Cook coveredover medium/medium-low heat.  Simmer the lentils for 15 minutes depending on how soft you like your lentils.  15 minutes will leave them still pretty crunchy/toothy.  If they're still a little too soupy and/or you like your lentils softer, remove the lid and let them cook for another 5-10 minutes.  Adjust seasoning.
  4. Serve over salad greens with a dollop of chevre on the top.  Drizzle vinaigrette over the top. 
I also served this with the Artisan Bread from An Oregon Cottage.  It was VERY easy and the flavors are great.  I think my dough was probably still a touch wet since it spread more than hers did.  Loved the dutch oven cooking method.

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