Lentil Salad with Chevre Recipe

• 4 garlic cloves, peeled
• 1 cup lentils, cleaned and rinsed
• 1/2 teaspoon salt
• 1 carrot, peeled and finely minced
• 1 small onion, peeled and finely minced
• 1 stalk celery, finely minced
• 1/2 cup extra-virgin olive oil
• 3 sprigs parsley, finely minced
• 4 ounces chevre cheese
• 2 1/2 tablespoons red wine vinegar
• Freshly ground black pepper & salt to taste
• 2 large butter lettuce leaves

1. With the back of a soup spoon, lightly crush two of the garlic cloves.
2. Place in a medium saucepan with the lentils and salt.
3. Cover with one inch of cold water.
4. Bring to a boil.
5. Lower the heat and simmer for ten minutes.
6. Add the carrot, onion, and celery.
7. Simmer until the lentils are tender-firm, about twenty-five minutes.
8. Add a bit more water, if necessary, to prevent the lentils from scorching.
9. Using a slotted spoon, place the cooked lentils (discard any large chunks of garlic) and one-quarter cup of the olive oil in a large bowl, toss and let cool.
10. Mince the remaining two garlic cloves and add to the lentils along with the parsley.
11. Crumble in the chevre.
12. Add the remaining olive oil, vinegar, and a few hardy twists of the pepper mill.
13. Taste the mixture and add more oil, vinegar, salt, or pepper if you choose.

garlic, lentils, salt, carrot, onion, celery, extravirgin olive oil, parsley, chevre cheese, red wine vinegar, freshly ground black pepper, butter

Taken from cookeatshare.com/recipes/lentil-salad-with-chevre-88 (may not work)