Italian Beluga Lentil Salad

• 1 cup Black Beluga Lentils, Dried
• 1/2 heads Iceberg Lettuce
• 1/2 whole English Cucumber
• 5/8 ounces, weight Basil, Fresh
• 1 whole Orange, Juiced
• 3 Tablespoons Olive Oil
• 2 Tablespoons Balsamic Vinegar
• 2 Tablespoons Honey
• 1 teaspoon Oregano, Dried
• 1 pinch Salt And Pepper
• 3-5/8 ounces, weight Goat's Cheese, Soft

1. 1. Soak the lentils in cold water for 30 minutes, then drain and rinse them in a strainer.
2. 2. Put the lentils in a cooking pan, add enough water to cover them and bring to a boil. Cook the lentils for 30 minutes on low heat.
3. 3. Meanwhile, cut the lettuce into shreds, cut the cucumber into small cubes and slice the basil leaves. Put this all together in a big mixing bowl.
4. 4. Press the juice out of the orange, whisk the juice with the olive oil, Balsamic vinegar, honey, oregano and salt and pepper into a dressing.
5. 5. Pour dressing over salad mixture and mix well.
6. 6. Once the lentils have been cooked, drain them in a strainer and then add them to the salad mix. Toss to combine and divide the salad over 4 plates.
7. 7. Top each salad plate with crumbled goat cheese, maybe add a few basil leaves for garnish, and serve!
8. Tip: This salad can also be eaten cold, so it's possible to prepare this in advance.

black beluga lentils, cucumber, weight basil, orange, olive oil, balsamic vinegar, honey, oregano, salt

Taken from tastykitchen.com/recipes/salads/italian-beluga-lentil-salad/ (may not work)