Serves six
1⁄2 pound small green lentils
1 small leek, cut into small dice
1 small onion, cut into small dice
2 cloves garlic, finely chopped
2 dried bay leaves
1 small carrot, cut into small dice
2 shallots, finely chopped
2 tablespoons sherry vinegar
4 tablespoons extra virgin olive oil
2 tablespoons chopped chives
1 tablespoon fresh thyme
1 cup crumbled goat cheese
Rinse the lentils and remove any pebbles. Put the lentils in a saucepan with the leek, onion, garlic, bay leaves, and carrot. Cover with cold water, season with salt and pepper, and bring to a boil. Reduce the heat, and simmer for 10-15 minutes. Let stand for 5 minutes. The cooking liquid should be almost completely absorbed. Meanwhile, in a small bowl, combine the shallots, vinegar, olive oil, and herbs. Season with salt and pepper and pour over the warm lentils. Stir the lentils and check seasoning. Add the goat cheese and toss to distribute evenly and serve.
