Lentil Salad With Roasted Red Peppers and Goat Cheese
By: Leah Rodrigues
Published: Wednesday, May 18, 2011 - 9:21am

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.

About


Adapted from Elly Says Opa