Lentil Salad with Fresh Mint and Goat Cheese
1½ cup(s), dry French green lentils; rinsed and picked over
Uncooked red onion(s)
½ small, coarsely chopped
Fresh mint leaves
¼ cup(s), coarsely chopped
½ tsp, or to taste
Semisoft goat cheese
½ cup(s), crumbled
- Place lentils in medium saucepan and pour over enough water to cover lentils by 2−3 inches. Add bay leaves and bring to boil over high heat. Reduce heat to medium and partially cover pan; simmer until lentils are tender, 15−20 minutes. Drain lentils; discard bay leaves and transfer lentils to large bowl.
- While lentils are still warm, stir in onion, mint, salt, and pepper. Sprinkle cheese over salad just before serving; serve warm or chilled.
- Serving size: 3/4 cup