French Lentil Salad with Goat Cheese

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* Exported from MasterCook *

 

French Lentil Salad with Goat Cheese

 

Recipe By :Andrea Chesman

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups dried French lentils -- rinsed

1 onion -- finely chopped

1 bay leaf

1 tablespoon chopped fresh thyme -- or 1 teaspoon dried

1 teaspoon salt

6 tablespoons freshly squeezed lemon juice -- or more to taste

1 teaspoon Dijon mustard

2 tablespoons dry white wine

2 garlic cloves -- minced

4 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

3 bell peppers (green, yellow, red, or a

combination) -- diced

1/2 cup chopped fresh parsley

2 tablespoons chopped fresh mint

5 ounces mild goat cheese (chevre), such as

Montrachet -- crumbled

12 cups mixed salad greens -- (about 1/2 pound)

 

YIELD: 6 To 8 SERVINGS

 

Tangy goat cheese proves to be a wonderful foil for the nutty, earthy flavor of

lentils. Again, French green lentils are the best choice because they hold their

shape well.

 

Cook the lentils with the onion, bay leaf, thyme, and 1 teaspoon salt in plenty

of water until tender but not mushy, about 25 minutes. Drain the lentils and

discard the bay leaf. Toss the lentils with 3 tablespoons of the lemon juice.

 

To make the dressing, combine the remaining 3 tablespoons lemon juice, the

mustard, wine, and garlic. Whisk in the olive oil in a slow drizzle until fully

incorporated.

 

Combine the lentils, bell peppers, parsley, and mint in a large bowl. Pour in

half to two-thirds of the dressing. Taste and adjust seasonings. Gently toss in

about 3 ounces of the goat cheese.

 

To serve, line individual salad bowls or a large serving platter with the

greens. Spoon the lentils on top. Crumble the remaining 2 ounces goat cheese

over the top and serve at once. Pass the remaining dressing at the table.

 

Calories 304 * Protein 13 gm * Fat 14 gm * Percent of calories from fat 41% *

Cholesterol 11 mg * Dietary fiber 10 gm * Sodium 500 mg * Calcium 132 mg

 

Source:

" 366 Delicious Ways to Cook Rice, Beans, and Grains "

Copyright:

" 1998 Andrea Chesman "

 

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Per Serving (excluding unknown items): 115 Calories; 9g Fat (71.8% calories from

fat); 2g Protein; 6g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 399mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0