Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Remove the leaves from the stems of the
Fresh Mint (9 g)
and discard the stems. Finely chop the mint and set aside.
Step 2
Finely chop the
Shallot (1)
and set aside. Mince the
Garlic (1 clove)
and set aside. Zest one teaspoon of
Lemon (1)
and zest and place in a small bowl. Juice one tablespoon of the lemon into the bowl with the zest.
Step 3
Trim the top and bottom of the
Fennel Bulb (1/2)
. Slice in half lengthwise and then cut into quarter inch diced pieces. Set aside. Peel the
Carrot (1)
and cut into quarter inch diced pieces. Set aside.
Step 4
In a medium saucepan over medium high heat, add
Green Lentils (115 g)
,
Bay Leaf (1)
, and two cups of cold water. Bring to a boil. Cover and lower heat to a simmer, cook for 14 minutes or until lentils are tender but not overcooked. Remove the bay leaf and discard.
Step 5
Drain the lentils in a colander and hold.
Step 6
Meanwhile, bring a small saucepan with one cup of water to a boil. Add shallots and cook for twenty seconds. Strain and toss with one tablespoon of
Champagne Vinegar (15 mL)
.
Step 7
In the small bowl with the lemon, add garlic,
Olive Oil (15 mL)
, the remaining
Champagne Vinegar (15 mL)
, and
Salt (3 g)
. Mix until well combined and set aside.
Step 8
In a large bowl, toss together the lentils, fennel, carrots and shallots. Add the lemon vinaigrette, mint, and
Salt (2 g)
and
Ground Black Pepper (as needed)
. Toss until fully incorporated. Crumble half of the
Goat Cheese (30 g)
over the lentil salad.
Step 9
Divide the lentil salad between two plates. Crumble remaining
Goat Cheese (30 g)
over the salad.
