Lentil Salad
Vernon Rose
Shared by Lake Eakin
ingredients
Preparation of lentils- 1 1/4 cups French lentils (1/2 lb), not green lentils
- 2 cloves garlic
- 2 1/2 cups chicken stock
- Sauté garlic in olive oil 1 minute in a Dutch oven pot, add broth and lentils bring to a boil then simmer, covered until lentils are tender (20-30 minutes). Let cool slightly (15 minutes)
- 1 pkg. Goat or feta cheese (approximately 4-6 oz)
- 1 pkg. Cherry grape tomatoes, quartered
- 1 avocado, diced
- 1/2 cup walnuts, chopped
- 1/2 cup cranberries, chopped (Cook’s note: pulse both walnuts and cranberries in a small food processor 2 quick turns)
- Mix with balsamic vinaigrette (basically 1/2 cup olive oil + 1/4 balsamic vinegar) and pour some over warm lentils
- Salt and pepper
directions
Adding the goat cheese while the lentils are too hot will make the lentils too “creamy”. Serve room temperature with arugula and pita bread.
Source: Vernon Rose
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