Goat cheese and lentils make a particularly good pairing; the little earthy-sweet legumes love a salty-umami complement and goat cheese fits well. Here the combination is especially cozy, as the cheese melts into the warm lentils, bathing them in a creamy dressing.
French Lentil Salad with Goat Cheese
1 Bay leaf
2 Spring onions, trimmed and finely chopped
1 tablespoon Chopped fresh parsley
50 g/13/4 oz Rocket
50 g/1 3/4 oz Red pepper, diced
60 g/2 1/4 oz Dried Puy lentils
100 g/3 1/2 oz Cherry tomatoes, halved
35 g/1 1/4 oz Goat’s cheese, sliced or crumbled
1 Garlic clove, crushed
1 teaspoon Olive oil
1 teaspoon Balsamic vinegar
1/2 teaspoon Runny honey
Rinse the lentils and put in a medium-sized pan. Add the bay leaf and cover with plenty of cold water. Bring to a boil, then reduce the heat and simmer for 20-30 minutes, or until the lentils are tender.
Drain the lentils and transfer to a bowl. Add the spring onions, pepper, parsley and cherry tomatoes. Mix well.
Whisk together the oil, vinegar, honey and garlic and stir into the lentils. Serve on a bed of rocket, with the goat?s cheese sprinkled over.
Even people who swear they don’t abide beans find pleasure in the distinctive, profound flavor of lentils. The combination of lentils, tossed with soft, creamy goat cheese and a tangy dressing, is utterly delicious. Simply a divine, satisfying warm salad with an array of flavors.