Meatless Monday: Lentil Salad with Goat Cheese and Red Peppers

September 12, 2011

Lentils are good and good for you.  They are packed with protein (third after soybeans and hemp), fiber, folate, and vitamin B1.  When mixed with other grains (like rice) they become a complete protein.  This flavorful and refreshing salad is the perfect dish to make for Meatless Monday.   The lentils are cooked just until softened, about 20-25 minutes, and then mixed with roasted red peppers, olives, fresh herbs and goat cheese.  This lentil salad is a healthy start to your week.

Lentil Salad with Goat Cheese and Red Peppers


1 1/2 cups lentils
1/3 cup olives, pitted and chopped
4 scallions finely chopped
3 tablespoons red wine vinegar
1 teaspoon dijon mustard
3 ounces goat cheese, crumbled
Salt and Pepper to taste
Bring a pot of water and the bay leaf to a boil.
Rinse and pick over the lentils, and then add them to the boiling water.
Cook until soft, about 20-25 minutes.
Drain the lentils and set aside to cool slightly. Toss with the roasted red pepper, olives and parsley.
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.
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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