Lentil salad with fresh mint & goat cheese
1½ cup(s), French green-variety, picked over and rinsed
Uncooked red onion(s)
½ small, coarsely chopped
¼ cup(s), fresh, coarsely chopped
½ tsp, or to taste
¼ tsp, freshly ground, or to taste
Semisoft goat cheese
½ cup(s), crumbled
- Place lentils in medium saucepan and add enough water to cover lentils by 2 to 3 inches. Add bay leaves and bring to a boil over high heat. Reduce heat to medium and partially cover pan; simmer until lentils are tender, 15 to 20 minutes. Drain; discard bay leaves and transfer lentils to large bowl.
- While lentils are still warm, stir in onion, mint, salt, and pepper. Sprinkle goat cheese over salad just before serving; serve warm or chilled.
- Serving size: about 3⁄4 cup lentil salad and scant 11⁄2 tbsp cheese