Lentil Salad with Fresh Mint and Goat Cheese
1 cup(s), French green-variety, washed and picked over to remove debris
Uncooked red onion(s)
¼ cup(s), sliced, coarsely chopped
3 tbsp(s), fresh, coarsely chopped
¼ tsp(s), or to taste
¼ pinch, freshly ground, or to taste
Semisoft goat cheese
¼ cup(s), crumbled
- Place lentils in a medium saucepan and pour over enough water to cover lentils by 2 to 3 inches. Add bay leaves, set pan over high heat and bring to a boil. Reduce heat to medium, partially cover and simmer until lentils are tender, about 15 to 20 minutes. Drain, discard bay leaves and transfer lentils to a large bowl.
- While lentils are still warm, stir in onion and mint; season to taste with salt and black pepper. . Sprinkle cheese over salad just before serving; serve warm or chilled. Yields about 1/2 cup per serving.