Name: Lentil Salad with Herbed Goat Cheese and Balsamic Vinaigrette
Prep time: 8 min
Cook time: 25 min
Total time: 33 min
Yield: 4 servings
Ingredients: ⅔ cup (140 g) dried brown lentils (or 1 (15 oz/425 g) can no-salt-added brown lentils, rinsed and drained); 4 cups (1 liter) water; 1 small red onion, finely diced; 6 oz/170 g (about 1 cup) cherry tomatoes, halved; 2 tablespoons minced fresh parsley; ¼ + ⅛ teaspoon salt; 4 oz/115 g (about 4 cups) baby spinach; 1 tablespoon good-quality balsamic vinegar; 2 tablespoons olive oil; ½ teaspoon Dijon mustard; 1 pinch black pepper; 3 tablespoons minced fresh parsley; 2 tablespoons minced fresh chives; 1 (4 oz/115 g) log goat cheese, sliced into 8 slices