Combine lentils, mirepoix (a mix of onions, carrots and celery), a splash of chicken broth, leafy spinach and a few crumbles of goat cheese. Spoon the lentil salad over the top, add the goat’s cheese and serve. ... orange and goat's cheese salad Dakos Stuffed Romano peppers with ricotta and mascarpone ... Freekeh pilaf Ultimate winter couscous Celeriac and lentils with hazelnuts and mint Grilled peaches, apricots and figs with scented yoghurt Baked dakos with spiced chickpeas, tomato and feta Remove from the heat, then stir in the remaining oil with the vinegar and mustard. Vegetable and vegetarian; Vegetable and vegetarian .

Preparation. Set the goat cheese out on the counter to allow it to come to room temperature while you prepare the salad. Stir well until mixed, then add the peppers, onion and lentils and mix well again.
They're tossed with snipped fresh herbs, a sherry vinaigrette, grape tomatoes, and crumbled goat cheese. Arrange the leaves over 4 plates. Sticking to a New Year’s resolution (for now, at least) has never tasted so good. 1 … Season with salt and pepper and shake again. Bring the lentils, broth, and thyme to a boil in a large saucepan over medium-high heat. In a jam jar, shake or whisk together a salad dressing using 1 tsp dijon mustard, 1 tbsp white wine vinegar and 4 tbsp olive oil. Nutrition: per serving Calories 417kcals Fat 19.6g (8.1g saturated) Protein 24.6g Carbohydrates 35.8g (6.5g sugars) Fibre 9.7g Salt 0.6g Cover with cold water and soak 10 minutes; drain. French lentils (also called puy lentils) have a wonderful earthy flavor and are worth seeking out to make this recipe.

Drain well and discard the cheesecloth bag of aromatics.

Butternut, goat’s cheese and rosemary tatin Serve with a crisp green salad in a lemony dressing. Place lentils in small bowl. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Serves eight as a starter, four as a main course. Turn the heat down to low and simmer, uncovered, for 15 minutes. Cook lentils in boiling salted water until tender but firm, about 30 minutes.