One evening last week, I found myself on my own for supper. I was, quite honestly, down in the dumps and missing our sweet kitty, Daisy, as well as nursing a stress fracture in my left foot.
Nothing really appealed to me, not even my usual single-girl-scrambled-eggs-with-salsa. Flipping through the ever present pile of recipes on my desk, I stumbled on a recent one from The New York Times for a warm lentil salad with goat cheese. Knowing I had all the ingredients on hand, I hobbled across the kitchen and began to pull my supper together.
As usual, I played with the ingredients and cut the recipe in half. My onions looked pretty tired, so I subbed shallots and cut back a bit on the garlic. You may want to add more salt, but my low-sodium taste buds were satisfied by adding some salty goat cheese crumbles. My father’s daughter, I crave acid with lentils, and added a healthy glug of sherry vinegar. Red wine vinegar would work equally well.
This turned out to be a nice, comforting dish on its own, although I might pair it with a lamb roast for our next fall dinner party. These proportions will serve four as a side dish.
TIP: The greens wilt pretty quickly, once they mix with the warm lentils, so plan on serving the dish pronto.
- 1 cup green lentils, rinsed and picked over
- 1 large shallot, peeled
- 1 garlic clove, peeled and finely chopped
- ¼ teaspoon kosher salt
- 2 tablespoons sherry vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 2 ounces goat cheese, crumbled
- chopped flat-leaved parsley and finely chopped fresh chives
- 2 cups organic baby greens
- Using a medium-sized saucepan, combine with lentils with the garlic, salt and three cups of water. Bring to a boil, reduce heat to a simmer, cover and cook just until the lentils are cooked through, about twenty-five minutes.
- In a measuring cup, whisk together the vinegar, lemon juice and olive oil.
- Drain the cooked lentils. Remove shallot and discard.
- Return lentils to the saucepan, off the heat, and add the vinaigrette. Stir in the goat cheese crumbles.
- Add parsley and chives, toss and serve over baby greens.