← BackBlack lentil, tomato and goat cheese salad
Ingredients
| 1 cup | | black lentils |
| 100 g | | yellow cherry tomatoes |
| 1 | | pink tomato |
| 2 | | garlic cloves |
| 240 g | | goat cheese |
| 1 bunch | | basil |
| 1 | | lemon |
| 1 tsp | 5 ml | Dijon mustard |
| 80 ml | | extra virgin olive oil |
| — | | salt and black pepper, to taste |
Instructions
- Cook the lentils in 5 cups of water for about 20 minutes, until soft but not mushy. Then rinse with ice-cold water and drain. Dice the pink tomato into small cubes and halve the cherry tomatoes.
- Make a dressing from the olive oil, the lemon juice, half of the basil (chopped in advance), the Dijon mustard, and the garlic cloves crushed into a paste with a little salt, plus salt and black pepper.
- In a bowl, combine the lentils, both kinds of tomatoes and the dressing.
- Garnish the salad with crumbled goat cheese and torn basil leaves.
