Author Notes
The ingredients for this salad came from a recipe I had for a lentil and goat cheese pie, but I wasn't thrilled with the way that a lentil pie looked when it was sliced. I do really like the combination of lentils, goat cheese, and fennel. This makes a nice light dinner with a green salad. —VanessaS
Ingredients
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1 cup
french green lentils, rinsed and checked for debris
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2 cups
fennel, in 1/3 inch dice (about 1 small bulb)
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1
large onion, in 1/3 inch dice
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1
red pepper, in 1/3 inch dice
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3
cloves of garlic, minced
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1 teaspoon
olive oil
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2 teaspoons
fennel seeds
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1
bay leaf
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1 tablespoon
red wine vinegar
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4 ounces
soft goat cheese, crumbled
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1 teaspoon
salt
Directions
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Combine lentils, 3 cups of water, fennel seeds, bay leaf and salt in medium saucepan. Bring to boil, reduce to simmer, and simmer until lentils are tender but still hold their shape, about 30 to 35 minutes.
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Meanwhile, heat oil in large nonstick skillet. Saute fennel, onions, red pepper and garlic over medium heat, until softened - about 10 minutes. Season vegetables with salt and pepper at the start of sauteeing.
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Combine lentils and vegetables in a large bowl. Add vinegar and half of goat cheese and gently combine. Plate salad and sprinkle remaining goat cheese on top.
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