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Lentil Salad with Chevre
This salad looks great presented in a butter leaf lettuce cup with a bit more chevre sprinkled on top. You can also use yellow lentils. Ingredients
- 4 garlic cloves, peeled
- 1 cup lentils, cleaned and rinsed
- 1/2 teaspoon salt
- 1 carrot, peeled and finely minced
- 1 small onion, peeled and finely minced
- 1 stalk celery, finely minced
- 1/2 cup extra-virgin olive oil
- 3 sprigs parsley, finely minced
- 4 ounces chevre cheese
- 2 1/2 tablespoons red wine vinegar
- Freshly ground black pepper & salt to taste
- 2 large butter lettuce leaves
Directions
- With the back of a soup spoon, lightly crush two of the garlic cloves.
- Place in a medium saucepan with the lentils and salt.
- Cover with one inch of cold water.
- Bring to a boil.
- Lower the heat and simmer for ten minutes.
- Add the carrot, onion, and celery.
- Simmer until the lentils are tender-firm, about twenty-five minutes.
- Add a bit more water, if necessary, to prevent the lentils from scorching.
- Using a slotted spoon, place the cooked lentils (discard any large chunks of garlic) and one-quarter cup of the olive oil in a large bowl, toss and let cool.
- Mince the remaining two garlic cloves and add to the lentils along with the parsley.
- Crumble in the chevre.
- Add the remaining olive oil, vinegar, and a few hardy twists of the pepper mill.
- Taste the mixture and add more oil, vinegar, salt, or pepper if you choose.
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Reviews
Light and tasty. A good healthy appetizer for any meal. I would recommend adding a little lemon juice or a bit more vinegar, but it is delicious as is.
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