Serves 4
Ingredients
1 cup dried French green lentils, rinsed
3 cups chicken broth
1 bay leaf
1 large carrot, diced
2 stalks celery, diced
¼ tsp. dried ground thyme or ½ tsp dried thyme
3 Tbsp. fresh chopped parsley
1 tsp. Dijon mustard
1 tsp. honey
¼ tsp. black pepper
1 ½ Tbsp. apple cider vinegar
¼ cup olive oil
3 oz. goat cheese
Preparation
In a saucepan, combine lentils, broth and the bay leaf. Bring to a boil, then reduce heat and simmer until tender (25-30 minutes). When the lentils are tender remove from heat, strain, remove bay leaf and cool.
Add the remaining ingredients except for the lentils and cheese to a large bowl and stir until well combined. When the lentils are cool stir them in with the rest of the ingredients.
Top the salad with crumbled goat cheese before serving. This recipe can be used as a side or main dish. Add it to a lettuce salad for a source of vegetarian protein.
Nutrition analysis per serving: Calories 330, 18 g fat, 15 g protein, 24 g carbohydrate, 5 g fiber, 810 mg sodium
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