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Lentil Salad with Mint, Fennel, and Goat Cheese

August 1, 2010

Now that we’re all moved in, I am finally starting to cook again!  Today during Isaac’s afternoon nap I made this herbed lentil salad with mint, fennel, lemon, and topped with goat cheese.

Lentils 004 

It was fairly fast and easy to make, other than dicing the vegetables.  And really healthy!

  • 1 1/2 cups small green lentils
  • 2 bay leaves
    1/2 medium red onion, finely diced
    2 medium carrots, peeled and shredded
  • 1 fennel bulb, finely diced

Cook the lentils & bay leaves in 6 cups of water for 20 minutes.  When they’re tender, toss them with the raw chopped vegetables. Remove bay leaves.

Then, toss the mixture with this lemon zest vinaigrette:

  • 1 tablespoon minced lemon zest
    1/4 c. lemon juice 
    3 cloves minced garlic
    2 tablespoons balsamic vinegar
    1 teaspoon salt
    1/4 cup extra-virgin olive oil

Let marinate in the fridge for an hour or so.  Before serving, top with:

  • Chopped fresh mint
    Salt and pepper
    Creamy goat cheese
One Comment leave one →
  1. Johanna permalink
    August 1, 2010 9:35 am

    Looks amazing but careful with eating mint and sage. They can dry up your milk supply. I learned this after throwing a mojito party.

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