Lentil Salad

Recipe Ingredients

8 oz	227g	French green lentils
2		Bay leaves
1 section		Fresh thyme
1		Carrot - finely chopped
1		Celery stalk - finely chopped
2 tablespoons	30ml	Minced shallots
1 teaspoon	5ml	Minced garlic
2		Plum tomatoes - seeded, sliced thin
2 tablespoons	30ml	Chopped herbs
		= (parsley, thyme, oregano)
		Salt - to taste
		Freshly-ground black pepper - to taste
		French Vinaigrette - (see recipe)
1/2 lb	227g / 8oz	Thick-cut bacon - cut crosswise
		Into 1/4"-thk strips, cooked till crisp,
		And drained
4 oz	113g	Crumbled goat cheese

Recipe Instructions

In a medium saucepan, combine the lentils, bay leaves, thyme, carrot, celery, shallot, and garlic. Cook until vegetables are soft. Cover with water by 1-inch, and bring to a boil.

Reduce the heat to medium-low and simmer until just tender yet still firm, 15 to 20 minutes. Drain and discard the bay leaves, and thyme. Place the lentil mixture in a large bowl and set aside to cool.

Add the tomatoes and chopped herbs and toss the lentils with some of the vinaigrette. Top with bacon and goat cheese and adjust seasoning, if necessary.

Serve with crusty bread or fish or chicken.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D25) - from the TV FOOD NETWORK

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