You can cook the lentils up to four days ahead and store them in the fridge. Bring the lentils back to a simmer before proceeding with the recipe.
You can serve it as a main dish for a light meal.This recipe makes quite a lot. We halved it for the two of us and still had some leftover.
If you can’t spot the chives and/or parsley in the photo, that’s because I forgot to add them at the end. The dish would probably have been even tastier if I hadn’t left them out!
2 cups (14 oz.) green, brown or black lentils, rinsed and picked over
1 small or ½ large onion
3 garlic cloves, minced
1 bay leaf
Salt to taste
¼ cup red wine vinegar or sherry vinegar
⅓ cup extra-virgin olive oil
| cup broth from the lentils
3 to 4 oz. goat cheese, crumbled
Black pepper to taste
¼ cup minced chives or parsley or both
2 cups wild or baby arugula, or mixed greens
In a medium pot, combine the lentils, onion, two of the garlic cloves and the bay leaf with 6 cups of water. Bring to a gentle boil over medium-high heat.
Add salt to taste, cover, reduce heat to low and simmer 25 to 30 minutes, until lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust the salt.
Using tongs, remove onion and bay leaf (though the onion may fall apart!)
In a small bowl mix together the vinegar, remaining garlic, salt to taste and olive oil. Set aside.
Place a strainer over a large bowl and drain the lentils. Reserve ¼ cup of the broth. Return the lentils to the pot.
Whisk the reserved broth into the dressing. Stir the dressing into the lentils. Add the goat cheese and stir until it melts into the lentils. Season to taste with pepper and stir in the herbs.
Line a platter, salad plates or wide bowls with the arugula or greens and top with the lentils. Serve warm.
Serves 4 to 6