Puy Lentils with Goat Cheese, Olives, and Fresh Thyme

• 1 2/3 cups Puy lentils, rinsed
• 1 carrot, peeled and diced
• 1 shallot or small onion, finely chopped
• 2 sprigs of thyme
• 1 bay leaf
• 3/4 cup pitted and chopped Kalamata olives
• 3 oz (85g) rindless goat cheese, crumbled
• 2 tbsp extra virgin olive oil
• Salt and freshly ground black pepper
• 6 oz (170g) mixed baby salad leaves, to serve (optional)

1. Place the lentils, carrot, shallot, thyme, and bay leaf in a saucepan with 5 cups of water.
2. Simmer for 1520 minutes or until the lentils are tender.
3. Drain the lentils well, transfer to a serving bowl, and remove the thyme and bay leaf.
4. Cool until lukewarm.
5. Add the olives, goat cheese, and olive oil, and stir together.
6. Season with salt and pepper and serve warm.
7. Variation: Dressed Lentils
8. Leftovers are good served as a salad.
9. Splash with balsamic vinegar, add extra olive oil, and sprinkle with lots of chopped parsley.
10. If you wish, add sliced anchovy fillets.

puy lentils, carrot, shallot, thyme, bay leaf, olives, rindless goat cheese, extra virgin olive oil, salt, mixed baby salad leaves

Taken from www.cookstr.com/recipes/puy-lentils-with-goat-cheese-olives-and-fresh-thyme (may not work)