MARINATED LENTIL SALAD WITH CREAMY GOAT CHEESE AND RIPE TOMATOES

Marinated Lentil Salad with Creamy Goat Cheese and Ripe Tomatoes image

Yield makes 4 to 6 servings

Number Of Ingredients 14

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1/2 pound brown lentils
1/4 medium yellow onion, stuck with 2 cloves
1 bay leaf
1/2 small red onion, finely chopped
3 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil, plus extra for drizzling
Salt
1 garlic clove, minced
1/4 teaspoon ground cumin
2 tablespoons chopped fresh mint and/or basil
Pepper
1/2 cup fresh goat cheese, such as Capriole or other good-quality domestic chèvre, blended with 1 tablespoon heavy cream or half-and-half
Sliced ripe tomatoes, as desired
Mint or basil sprigs, for garnish

Steps:

Place the lentils in a 2-quart saucepan with the yellow onion and bay leaf and cover with about 4 cups of cold water. Bring to a boil, then reduce the heat and simmer until lentils are tender but not mushy, 15-20 minutes.
Remove the lentils from the heat and pour into a colander. Run warm water over them to rinse off the sludge. Shake off any excess water, then turn the lentils into a bowl, and immediately add the red onion, vinegar, olive oil, and some salt. Stir gently with a spatula, then add the garlic, cumin, and mint. Season with salt and pepper. Marinate for 10 minutes, then taste again and adjust the acidity (adding more oil or vinegar as desired) and salt and pepper.
Place about 1/2 cup dressed lentils on each plate, then add a spoonful or two of goat cheese and some sliced tomatoes. Drizzle the tomatoes with olive oil, and season with salt and a grind of black pepper. A mint or basil sprig in the center makes a pretty garnish.