Warm Lentil And Goat Cheese Salad

• 1 cup french green lentils, rinsed and checked for debris
• 2 cups fennel, in 1/3 inch dice (about 1 small bulb)
• 1 large onion, in 1/3 inch dice
• 1 red pepper, in 1/3 inch dice
• 3 cloves of garlic, minced
• 1 teaspoon olive oil
• 2 teaspoons fennel seeds
• 1 bay leaf
• 1 tablespoon red wine vinegar
• 4 ounces soft goat cheese, crumbled
• 1 teaspoon salt

1. Combine lentils, 3 cups of water, fennel seeds, bay leaf and salt in medium saucepan. Bring to boil, reduce to simmer, and simmer until lentils are tender but still hold their shape, about 30 to 35 minutes.
2. Meanwhile, heat oil in large nonstick skillet. Saute fennel, onions, red pepper and garlic over medium heat, until softened - about 10 minutes. Season vegetables with salt and pepper at the start of sauteeing.
3. Combine lentils and vegetables in a large bowl. Add vinegar and half of goat cheese and gently combine. Plate salad and sprinkle remaining goat cheese on top.

green lentils, fennel, onion, red pepper, garlic, olive oil, fennel seeds, bay leaf, red wine vinegar, goat cheese, salt

Taken from food52.com/recipes/8530-warm-lentil-and-goat-cheese-salad (may not work)