Lentil, Tomato And Goat Cheese Salad

• 1 cup red lentils
• 1 pound red onion (about 1 very large)
• 1 large leek to yield 1/2 cup finely chopped
• 1 small bulb fennel to yield 1/2 cup finely chopped, reserving leftovers for future use
• 1 teaspoon olive oil
• 12 ounces ripe tomato (if possible one red and one yellow)
• 4 tablespoons balsamic vinegar
• 2 medium cloves garlic
• 18 teaspoon salt
• Freshly ground black pepper
• 4 tablespoons reduced-fat goat cheese (4 slices about 1/8 inch thick)
• 2 large sprigs basil to yield 4 tablespoons chopped

1. Cook lentils in partially covered pot until they are tender but not mushy, 12 to 15 minutes.
2. Slice onion into rings about 1/4-inch thick.
3. Prepare stove-top grill, and grill onion, turning once or twice.
4. Wash, trim and cut white part from leek; mince white part.
5. Wash, trim and chop fennel bulb.
6. Heat olive oil in small nonstick skillet, and saute leek and fennel until fennel softens.
7. Wash, trim and slice tomatoes into 1/4-inch thick slices, and place in bowl with 1 tablespoon of balsamic vinegar, mixing to coat well.
8. Mince garlic.
9. When lentils are cooked, drain and rinse.
10. Stir in leek, fennel, garlic and remaining balsamic vinegar.
11. Season with salt and pepper.
12. Slice cheese, and heat at 400 degrees in toaster oven for a couple of minutes, until it begins to bubble.
13. Wash, dry and chop basil; stir 2 tablespoons into lentils.
14. Arrange lentil mixture on serving platter.
15. Top with tomatoes.
16. Place grilled onions in center, place cheese rounds on top of tomatoes, sprinkle with basil.

red lentils, red onion, reserving leftovers, olive oil, tomato, balsamic vinegar, garlic, salt, freshly ground black pepper, goat cheese, basil

Taken from cooking.nytimes.com/recipes/4685 (may not work)