Enjoy this warm salad of lentils sauteed with shallots and balsamic vinegar, mixed with juicy strawberries and dollops of chevre.
- 1 1/2 cups organic dried French lentils (or, 3 cups cooked lentils)
- 3 shallots, sliced
- 2 tablespoons walnut oil or olive oil, divided
- 2 tablespoons balsamic vinegar, divided
- 1 teaspoon sea salt, plus more to taste
- 1–2 ounces soft goat cheese (chevre)
- 1 1/2 cups sliced fresh strawberries
- Black pepper, to taste
- Start by cooking the lentils: Place lentils in a stockpot with two to three cups of water (water should cover lentils), and resist the urge to add salt since that will increase cooking time and prevent lentils from softening. Bring mixture to a boil and then cover and reduce to a simmer on low heat. Be sure to check that they do not boil over while covered (release the steam once in a while).
- Cook until tender, about 30 to 45 minutes. Drain lentils (depending on the age of your lentils, cooking may take longer).
- In a large skillet over medium-low heat, sauté shallots in walnut oil for 5 to 10 minutes, until fragrant and starting to brown. Add 1 tablespoon balsamic vinegar, stir and cook for another 1 to 2 minutes. Add reserved, cooked lentils, which will deglaze the pan. Add sea salt, stir for 15 to 30 seconds and remove the pan from heat.
- Place lentil mixture in a large serving bowl. Add small dollops of goat cheese and sliced fresh strawberries to the top, but do not mix them in. Drizzle 1 tablespoon walnut oil and 1 tablespoon balsamic vinegar over lentils, goat cheese and strawberries. Then, use a spoon to mix gently.
- Season to taste with additional sea salt and pepper, as desired. Lentils are best served immediately or at least on the same day due to the strawberries in the mixture.
- Prep Time: 5 mins
- Cook Time: 50 mins
- Category: Legumes
- Method: Stovetop
- Cuisine: Dinner
Keywords: lentils, shallots, strawberries, goat cheese, legumes, beans