lentil salad with goat cheese

i haven’t spent a proper night in in… forever. it’s officially my first official tv night in in all of 2013. i ate a healthy get well soup (nothing pretty to look at) and started with ‘wuthering heights’ (honestly… what is this movie? cruel… i think i’ll just stick to my book then… children’s book. much better for the nerves…). anyway; i’m enjoying my lazy night in. tada! happy weekend. xo

2 cups lentils, rinsed

1 carrot, chopped

1 onion, chopped

3 garlic cloves

1 piece ginger, peeled

1 piece chili

1 cup coriander, half of it finely chopped

1 cup parsley, finely chopped

handful mint leaves, finely chopped

vegetable broth

fleur de sel

1/2 lemon, juice

2 tbsp. olive oil

2 slices goat cheese

3 slow-roasted tomatoes (follow this recipe)

fill a large saucepan with the lentils, onion, garlic, carrot, ginger, chili and half the coriander. bring to a boil and cook for 15 minutes. season with vegetable broth or salt (if you add the salt at the beginning the lentils won’t get tender), and cook for a further 15 minutes. the lentils should not be completely cooked through but al-dente, so that they don’t turn to mash right away. drain and rinse under cold water. remove all the seasoning vegetables and spices. 

preheat the oven to 220 degrees c / 325 f. place the goat cheese on a baking sheet lined with parchment paper. bake for 10 minutes until melted and golden. in the meantime add the lemon juice, olive oil and herbs to the lentils. season with fleur de sel. combine. arrange the lentils on a plate, carefully place the cheese in the middle and add some slow-roasted tomatoes.