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Warm Lentil Salad with Goat Cheese
Ingredients
  • 2 cups/14 ounces green, brown or black lentils, rinsed and picked over
  • 6 cups water
  • 1 small or ½ large onion, halved
  • 3 garlic cloves, minced
  • 1 bay leaf
  • Salt
  • ¼ cup red wine vinegar or sherry vinegar
  • ⅓ cup extra-virgin olive oil
  • ¼ cup broth from the lentils
  • 3 to 4 ounces goat cheese (to taste), crumbled
  • Black pepper
  • ¼ cup minced chives or parsley, or both
  • 2 cups wild or baby arugula
Steps
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