Marinated Lentil Salad with Creamy Goat Cheese and Ripe Tomatoes

Name: Marinated Lentil Salad with Creamy Goat Cheese and Ripe Tomatoes
Yield: makes 4 to 6 servings
Ingredients: 1/2 pound brown lentils; 1/4 medium yellow onion, stuck with 2 cloves; 1 bay leaf; 1/2 small red onion, finely chopped; 3 tablespoons balsamic vinegar; 1/4 cup extra-virgin olive oil, plus extra for drizzling; Salt; 1 garlic clove, minced; 1/4 teaspoon ground cumin; 2 tablespoons chopped fresh mint and/or basil; Pepper; 1/2 cup fresh goat cheese, such as Capriole or other good-quality domestic chèvre, blended with 1 tablespoon heavy cream or half-and-half; Sliced ripe tomatoes, as desired; Mint or basil sprigs, for garnish

December 14, 2011

I used to think that lentils were bland in a brown rice (good-for-you-but-boring) sort of way. But the luscious combination of ingredients in this salad changed all that. Loretta Keller, a former sous chef who is now an acclaimed chef in San Francisco, gave me this recipe. The lentils and dressing are great on their own, but they’re even better paired with goat cheese, with its creamy texture and tangy flavor, and ripe garden tomatoes. This salad makes a quick and easy lunch, especially with a loaf of crusty sourdough bread or some crostini (thin slices of toasted bread rubbed with garlic, sprinkled with salt, and drizzled with olive oil).

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