Even people who swear they don’t abide beans find pleasure in the distinctive, profound flavor of lentils. They also cook quickly, and you want them on the al dente side for this salad. That means they’ll be ready in 25 minutes, still a long enough simmering time to yield a savory broth. Goat cheese and lentils make a particularly good pairing; the little earthy-sweet legumes love a salty-umami complement (that’s why you so often see them paired with sausage and other cured pork products), and goat cheese fits the bill. Here the combination is especially cozy, as the cheese melts into the warm lentils, bathing them in a creamy dressing. Lentils and vinegar also marry well. The key here is to add the dressing while the lentils are still warm, even if you don’t plan on serving the salad warm. I spoon the mixture onto a bed of wild arugula, though regular will do if you can’t find the sharper tasting, wispy wild variety.
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|Serving Size: 1 serving (37g)|
|Recipe Makes: 6 servings|
|Calories from Fat: 108 (100%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 0.5mg||0 %|
|Potassium 6.6mg||0 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.5g|
|Protein 0.1g||0 %|
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Calories per serving: 108
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