LENTIL SALAD WITH SPINACH AND GOAT CHEESE

LENTIL SALAD WITH SPINACH AND GOAT CHEESE image

Yield 4 servings

Number Of Ingredients 12

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-1 cup green lentils
-4 tbls extra-virgin olive oil
-4 shallots thinly sliced and seperated into rings
-1 carrot cut into small dice
-1 stalk celery cut into small dice
-1 red pepper, seeded and cut into small dice
-2 tsp chopped parsley
-10 basil leaves finely chopped
-3 tbls balsamic vinegar
-8oz baby spinach leaves
-salt and pepper
-4 oz. fresh goat cheese

Steps:

1) Bring medium pot of water to a boil. Add lentils and simmer, stirring occasionally until tender, about 15 minutes. 2) Meanwhile, heat 2 tbls. oil in large skillet over medium heat until hot. Add shallots and cook until they begin to soften, about 2 minutes. Add carrot, celery and red bell pepper and continue to cook, stirring occasionally, until tender, about 5 more minutes. Stir in parsley, basil, vinegar and remaining oil. Transfer to a large bowl. Drain lentils and add to bowl with vegetables. Add spinach (the heat of the warm vegetables and lentils will cause the spinach to wilt on its own) and season with salt and pepper. Crumble goat cheese into the bowl and toss gently to combine. Serve warm or at room temperature.