Ingredients
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1 cup lentils (I use brown)
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2 tablespoons red wine vinegar
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1 tablespoon Dijon mustard
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1/4 cup olive oil
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1/3 cup finely-chopped red onion
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2 tablespoons chopped fresh dill or 1 tablespoon dried dill
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2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
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3 cloves minced garlic
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6 ounces soft fresh goat cheese, chilled for easier crumbling (like Montrachet)
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1/4 cup lightly-toasted walnuts or 1/4 cup pine nuts, with 2 t reserved for garnish
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1 bunch green onion, minced
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1 1/3 cups diced peeled cucumbers
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2/3 cup diced plum tomato (seed if you like)
Instructions
- Cook lentils in medium pot of boiling salted water until just tender, about 25 minutes, and drain well.
- Whisk together in a large bowl vinegar, green onions and mustard in large bowl.
- Gradually whisk in oil.
- Season with salt and pepper to taste.
- Add lentils and let stand until cool.
- When cool, add cucumber, tomatoes, onion, dill, parsley and garlic to lentil mix.
- Season again with salt and pepper to taste.
- Cover and chill about 1 hour.
- Just before serving, crumble goat cheese over salad and mix gently to combine.
- If using lightly-toasted nuts, sprinkle over salad and gently mix in, reserving 2 T to garnish on the top.