Bauman College Programs

Author Topic: Warm Lentil Salad with Goat Cheese  (Read 1338 times)

Offline AmyS

  • Alumni
  • ***
  • Posts: 8
Warm Lentil Salad with Goat Cheese
« on: August 03, 2009, 11:08:48 PM »
Warm Lentil Salad with Goat Cheese
Serves 6

2 T. coconut oil
2 bunches of Swiss chard, stems removed and diced
1 onion, small dice 
1 large carrot, small dice
1 stalk celery, small dice
1 pound French green lentils, rinsed well and picked over
1 bay leaf
4 c. vegetable stock
2 t. sea salt
½ t. freshly ground black pepper

1 medium red bell pepper, small dice
2 T. dulse flakes
½ c. chopped fresh basil, chiffonade
2 lemons, juiced
2 tablespoons extra virgin olive oil
¾ c. crumbled goat cheese (about 4 oz.)

Heat the coconut oil in a stockpot over medium-high heat.  When hot, add the onions, carrots, celery, and swiss chard stems.   Sauté until the vegetables soften and the onions become translucent.  Add the lentils; toss to coat with oil.  Add the stock and bay leaf.  Bring it all to a simmer uncovered. Then cover the pot and cook, stirring occasionally, until lentils are just tender, about 20-25 minutes.  The lentils should have some bite to them—not mushy, nor crunchy. 
When the lentils are cooked, strain them in a colander.  Put the lentil mixture in a bowl and add the red pepper, lemon juice, olive oil, dulse, and basil. Mix well and sprinkle with goat cheese.  Serve warm.