I have a wealth of inspiration in my Pinterest boards, so I'm making a concerted effort to try some of the many recipes and projects I've pinned. Eventually, I hope to move them off of my inspiration boards and onto "tried and true" boards, like this recipe from Baba Ganuj.
I've been craving lentils, so I kept thinking about this salad. Also, I was hosting a craft gathering Monday night and wanted to make something light, yet substantive. This dish fit the bill. It was really easy to pull together, satisfying, and very good! I've only modified the recipe to the extent that I've revised it a bit to feed a larger group of people (and use an entire bag of lentils).
Sweet Lentil and Goat Cheese Salad
For the salad:
4 shallots, finely sliced (save 1 shallot for the dressing)
Pickled beets, thinly sliced, added to taste
4-6 oz. mild goat cheese
2 Tablespoons olive oil
Salt and pepper
For the dressing:
1 finely chopped shallot (saved from the original 4)
7 1/2 Tablespoons apple cider vinegar
5 teaspoons superfine sugar
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper
Half of a bunch of fresh cilantro, finely chopped
5 Tablespoons extra virgin olive oil
1. Rinse and sort through the lentils, then place them in a saucepan and cover with water (approximately 2 times more water than lentils). Cook them for 20-25 minutes, until they're cooked through but still have a bite to them. When ready, drain well.