Creamy Lentil Salad

Lentils are an amazing source of protein and a pretty unplumbed depth of culinary goodness. For any doubting their tasty potential, try this delicious and hearty salad. You can sprinkle the bacon and goat cheese on top if you don't want it to go all melty, but I think it's best gone all creamy and slightly warm!

Creamy Lentil Salad
(serves 8)

8 oz lentils
2 bay leaves
1 sprig ofthyme
1 large carrot, chopped fine
1 large celery stalk, chopped fine
2 rounded tbs shallots, minced
1 round tsp garlic, minced
3 Roma tomatoes, seeded and sliced thin
1 large handful of chopped hers (oregano, thyme, parsely)
4 oz goat cheese, crumbled
1/2 lb thick bacon, cooked and crumbled
kosher salt
freshly ground pepper

1) Combine the lentils, bay leaves, thyme, carrot, celery, shallot, and garlic in a saucepan and cover with water plus 1". Bring to a boil then simmer until veggies are soft.

2) Drain and pitch the bay leaves and thyme, set the rest aside in a large bowl.

3) Gently fold in the tomatoes, herbs, bacon and goat cheese then dress and serve!


Vinaigrette Dressing

1 c veg oil
1/3 c red wine vinegar
1 tbs, shallot, minced
3 tsp Dijon mustard
1 tsp salt
1 tsp freshly ground black pepper

1) Whisk the vinegar, mustard, shallot, salt and pepper together.

2) Slowly, very slowly, whisk in the oil. Adjust seasoning.