INGREDIENTS

  • ▢5 ounces fresh vegan goat cheese
  • ▢1 1/2 cups French green lentils
  • ▢3 1/2 cups vegetable broth
  • ▢1 teaspoon dried thyme
  • ▢1 cup diced carrot
  • ▢1 cup diced red onion
  • ▢1/2 cup extra virgin olive oil
  • ▢1/3 cup lemon juice
  • ▢1 teaspoon Dijon mustard
  • ▢2 cloves garlic – pressed
  • ▢1 tablespoon honey
  • ▢1 teaspoon salt
  • ▢1 cup raw walnuts
  • ▢4 cups arugula leaves
  • INSTRUCTIONS
  • Set the goat cheese out on the counter to allow it to come to room temperature while you prepare the salad.
  • Bring the lentils, broth, and thyme to a boil in a large saucepan over medium-high heat. Turn the heat down to low and simmer, uncovered, for 15 minutes. Add the diced carrot and onion, cover the pot, and allow to cook for another 5-10 minutes, until the lentils are tender.
  • Meanwhile, make the dressing by whisking together the olive oil, lemon juice, mustard, pressed garlic, honey, and salt.
  • Toast the walnuts by placing them in a dry pan and setting it over medium heat. Shake the walnuts occasionally and remove from heat when fragrant and slightly browned (do not burn).
  • Once the lentils are cooked, drain off any excess liquid and toss with the prepared dressing. Serve the lentils on a bed of arugula leaves, topped with pats of goat cheese.