For easier crumbling, chill the cheese before adding it to the salad. The French lentils called for here are sold at specialty foods stores; regular brown lentils can be used, and the cooking time is about the same.
Recipe information
Yield
Serves 6
Ingredients
1 cup French green lentils (lentilles de Puy)
2 tablespoons red wine vinegar
1 shallot, minced
1 tablespoon Dijon mustard
1/4 cup olive oil
1 1/3 cups diced seed peeled cucumber
2/3 cup diced seeded plum tomatoes
1/3 cup finely chopped red onion
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 large garlic clove, minced
6 ounces soft fresh goat cheese (such as Montrachet), chilled
Preparation
Step 1
Cook lentils in medium pot of boiling salted water until just tender, about 25 minutes. Drain well. Combine vinegar, shallot and mustard in large bowl. Gradually whisk in oil. Season with salt and pepper. Add lentils. Let stand until cool.
Step 2
Add cucumber, tomatoes, onion, dill, parsley and garlic to lentils. Season with salt and pepper. Cover; chill 1 hour.
Step 3
Crumble goat cheese over salad and mix gently to combine.
