Shallot Lentil Salad Recipe
Ingredients
| 3/4 cup green or brown lentils, rinsed and drained | ||
| 1 shallot, halved lengthwise | ||
| Ground cloves | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Celery | 1 Cup (16 tbs), chopped | |
| 1/2 cup chopped sweet yellow peppers | ||
| Red onions | 1/2 Cup (16 tbs), finley chopped | |
| 1/2 cup chopped plum tomatoes | ||
| Goat cheese | 3 Ounce, crumbled | |
| 2 tablespoons chopped fresh Italian parsley | ||
| Mint | 2 Tablespoon, chopped | |
| Lemon juice | 3 Tablespoon | |
| Honey | 1 Teaspoon | |
| 1 teaspoon walnut oil or olive oil | ||
| Garlic | 1/2 Teaspoon, chopped | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Place the lentils in a medium saucepan and cover with 3" of water.
Add the shallots, cloves, and bay leaf.
Bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are tender.
Drain in a colander and discard the bay leaf and shallots.
Set the lentils aside to cool.
In a large bowl, combine the celery, yellow peppers, onions, tomatoes, goat cheese, parsley, and mint.
Stir in the lentils.
In a small bowl, whisk together the lemon juice, honey, oil, and garlic.
Pour over the salad and gently toss to combine.
Season with the salt and pepper.
Add the shallots, cloves, and bay leaf.
Bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 20 minutes, or until the lentils are tender.
Drain in a colander and discard the bay leaf and shallots.
Set the lentils aside to cool.
In a large bowl, combine the celery, yellow peppers, onions, tomatoes, goat cheese, parsley, and mint.
Stir in the lentils.
In a small bowl, whisk together the lemon juice, honey, oil, and garlic.
Pour over the salad and gently toss to combine.
Season with the salt and pepper.
Chef
