Lentil Salad With Roasted Red Peppers and Goat Cheese
Ingredients
1 1/2 cups lentils
1 bay leaf
1/2 cup sliced roasted red peppers
1/3 cup olives, pitted and chopped
1/4 cup chopped parsley
4 scallions finely chopped
3 tablespoons red wine vinegar
1 teaspoon dijon mustard
2 tablespoons good quality extra virgin olive oil
3 ounces goat cheese, crumbled
Salt and Pepper to taste
Preparation
1
Bring a pot of water and the bay leaf to a boil.
2
Rinse and pick over the lentils, and then add them to the boiling water.
3
Cook until soft, about 20-25 minutes.
4
Drain the lentils and set aside to cool slightly. Toss with the roasted red pepper, olives and parsley.
5
Whisk together the scallions, red wine vinegar and mustard. Slowly add the olive oil, whisking constantly until the dressing emulsifies. Season to taste with salt and pepper.
6
Pour the dressing over the slightly warm lentils and mix to combine. Top with goat cheese crumbles. Serve at room temperature.
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About
Adapted from Elly Says Opa
Yield:
6 to 8
Added:
Wednesday, May 18, 2011 - 9:21am
