Lentil Salad with Goat Cheese
By Yankee Magazine|Mar 24 2003|
One of the most famous lentil meals in history was a pottage Jacob served to his starving brother, Esau, in exchange for his birthright (Genesis 25:34). Here’s a thoroughly modern way to enjoy these nutritious legumes.
Yield
6 to 8 servings
Ingredients
1 cup lentils
1 bunch scallions
1 pint cherry tomatoes
1/2 pound goat cheese
2 cloves garlic, minced
1 tablespoon Dijon mustard
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 teaspoon black pepper
salt to taste
Instructions
Bring a large pan of salted water to a boil. Add lentils, reduce the heat, and simmer until just tender, about 20 minutes. Drain lentils, rinse with cold water, and pat dry. Put lentils in a large bowl, add scallions, cherry tomatoes, and half of the goat cheese. In a small bowl mix garlic, mustard, and vinegar. Whisk in oil slowly. Add pepper and salt. Combine lentils and dressing in a serving dish, and top with remaining goat cheese.
