French Lentil Salad with Walnuts and Goat Cheese

• Vegetarian
• Gluten free

• Produce

  • 4 cups Arugula, leaves
  • 1 cup Carrot
  • 1 1/2 cups French green lentils
  • 2 cloves Garlic
  • 1 cup Red onion
  • 1 tsp Thyme, dried

• Canned Goods

  • 3 1/2 cups Vegetable broth

• Condiments

  • 1 tsp Dijon mustard
  • 1 tbsp Honey
  • 1/3 cup Lemon juice

• Baking & Spices

  • 1 tsp Salt

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 cup Walnuts, raw

• Dairy

  • 5 oz Goat cheese, fresh

Found on thewanderlustkitchen.com

Description

Ingredients

• 5 ounces fresh goat cheese
• 1 1/2 cups French green lentils
• 3 1/2 cups vegetable broth
• 1 teaspoon dried thyme
• 1 cup diced carrot
• 1 cup diced red onion
• 1/2 cup extra virgin olive oil
• 1/3 cup lemon juice
• 1 teaspoon Dijon mustard
• 2 cloves garlic, pressed
• 1 tablespoon honey
• 1 teaspoon salt
• 1 cup raw walnuts
• 4 cups arugula leaves

Directions

• Set the goat cheese out on the counter to allow it to come to room temperature while you prepare the salad.
• Bring the lentils, broth, and thyme to a boil in a large saucepan over medium-high heat. Turn the heat down to low and simmer, uncovered, for 15 minutes. Add the diced carrot and onion, cover the pot, and allow to cook for another 5-10 minutes, until the lentils are tender.
• Meanwhile, make the dressing by whisking together the olive oil, lemon juice, mustard, pressed garlic, honey, and salt.
• Toast the walnuts by placing them in a dry pan and setting it over medium heat. Shake the walnuts occasionally and remove from heat when fragrant and slightly browned (do not burn).
• Once the lentils are cooked, drain off any excess liquid and toss with the prepared dressing. Serve the lentils on a bed of arugula leaves, topped with pats of goat cheese.