Name: Warm French Lentil Salad with Goat Cheese
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 6 medium carrots; 6 sticks celery; 1062 ml chicken or vegetable broth; 3 cloves garlic; 1 ½ (113 g) logs goat cheese; 2 ¼ cups green lentils, dried; 1 ½ small bunches Italian (flat-leaf) parsley; 3 shallots; black pepper; Dijon mustard; extra virgin olive oil; red wine vinegar; salt; thyme, dried

Warm French Lentil Salad with Goat CheeseWarm French Lentil Salad with Goat Cheese — a 35-minute dinner recipe with 14 ingredients, serving 6.Ingredients

6 medium carrots

6 sticks celery

1062 ml chicken or vegetable broth

3 cloves garlic

1 ½ (113 g) logs goat cheese

2 ¼ cups green lentils, dried

1 ½ small bunches Italian (flat-leaf) parsley

3 shallots

black pepper

Dijon mustard

extra virgin olive oil

red wine vinegar

salt

thyme, dried

Instructions

Rinse lentils under cold water and transfer to a medium saucepan. Cover with broth and bring to a boil. Reduce heat to a simmer and, stirring occasionally, cook until just tender, 15-20 minutes.

Wash carrots and celery. Peel and small dice carrots. Small dice celery.

Heat a skillet over medium heat.

Peel and thinly slice shallots crosswise; separate into rings.

Coat bottom of skillet with oil. Add shallots and, stirring occasionally, cook until it begins to soften, 2-3 minutes.

Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves.

Add carrots and celery to skillet and season with salt and pepper. Continue to cook, stirring occasionally, until vegetables are tender, about 5 minutes more.

Peel and mince garlic. In a large bowl, prepare salad dressing by whisking together garlic, olive oil, vinegar, Dijon, thyme, salt, and pepper.

Add vegetables and parsley to bowl with vinaigrette.

Drain lentils and add to bowl. Toss salad.

Serve on a plate and crumble goat cheese over top. Enjoy!

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