Lentil Salad with Roasted Garlic

Name: Lentil Salad with Roasted Garlic
Ingredients: Cooked lentils (see page 203); Salt; 6 roasted garlic cloves (page 143); 3 or 4 sprigs fresh parsley, chopped; 2 scallions, chopped; 3 or 4 small chunks goat cheese; 1 roasted garlic clove; 1/4 teaspoon salt; 2 teaspoons red-wine vinegar; 2 tablespoons olive oil; A few black olives

December 9, 2011

I prefer using French lentils here, but any kind will do. You can use leftover cooked lentils, but if they are refrigerator-cold, heat them and let them absorb the flavors. I like to eat this salad slightly warm, or at least at room temperature.

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