Tuesday, December 15, 2009

Warm Lentil Salad with Goat Cheese

I've been perusing my recipes for low carb options and came across this...

Warm Lentil Salad with Goat Cheese

Serves 4

¾ cup green lentils
3 Tbls. Extra-virgin olive oil
3 shallots, thinly sliced crosswise and separated into rings
1 carrot, cut in ¼ inch dice
1 stalk celery, cut into ¼ inch dice
1 red bell pepper, ribs and seeds removed, cut into ¼ inch dice
2 tsp. coarsely chopped fresh flat-leaf parsley
2 Tbls. Balsamic vinegar
6 oz. spinach, stemmed and coarsely chopped (about 2 cups)
salt and pepper
4 oz. fresh goat cheese

1. Bring a medium saucepan of water to a boil. Add lentils, and simmer, stirring occasionally, until tender, about 15 minutes.
2. Meanwhile, heat 2 Tbls. Oil in a large skillet over medium heat until hot but not smoking. Add shallots and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add carrot, celery and bell pepper; continue to cook, stirring occasionally, until vegetables are tender, about 5 minutes more. Stir in parsley, vinegar and remaining tablespoon oil. Transfer to a large bowl.
3. Drain lentils and add to bowl with vegetables. Stir in spinach, and season with salt and pepper. Crumble goat cheese into bowl, and toss gently to combine.

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