But honestly you can’t do without the sweetness of the carrots or the fresh parsley either. So don’t try to leave anything out, ok? I like this one because it’s a salad (toss everything together, exact quantities really don’t matter) and it can be served right away warm, or saved in the fridge and eaten cold anytime you want.
I got this from a Runner’s World a few years ago (so it is basically health food and appropriate for any of you marathon trainers out there). I don’t remember the exact recipe, but this is my rendition of it after making it many times over the years.
Lentil Goat Cheese Salad
Cook the brown lentils in simmering water for approx 45 minutes, or until tender but not mushy.
- 1 cup brown (or Le Puy or Beluga) lentils, cooked
- 1 cup thinly sliced carrots (about 4 carrots)
- 1/2 cup chopped parsley
- 1/2 cup crumbed goat cheese
- 1/2 cup dijon vinaigrette (recipe below)
Slice the carrots thinly, chop the parsley finely, add to a large bowl. Add warm cooked lentils, then drizzle the dijon vinaigrette over everything. Toss well, then sprinkle with crumbled goat cheese. Season with salt to to taste. Serve.
Whisk the mustard and red wine vinegar together in a large bowl, then continue to whisk as you drizzle in the olive oil.
- 1/3 cup olive oil
- 2 Tbsp dijon mustard
- 2 Tbsp red wine vinegar