Warm lentil and goat cheese salad

Indulge in the hearty flavors of this warm lentil salad with creamy goat cheese. A blend of savory and tangy ingredients creates a satisfying meal.

Ingredients:

• 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
• 110g soft goat cheese, crumbled
• 1 teaspoon salt

Instructions:

1. Mix together lentils, 3 cups of water, fennel seeds, bay leaf, and salt in a medium saucepan. Bring to a boil, then lower the heat to a simmer and cook until the lentils are tender but still firm, approximately 30 to 35 minutes.
2. In the meantime, warm oil in a large nonstick skillet. Cook fennel, onions, red pepper, and garlic over medium heat until they become tender, which usually takes around 10 minutes. Remember to season the vegetables with salt and pepper at the beginning of cooking.
3. Combine the cooked lentils and sauteed vegetables in a spacious bowl. Mix in vinegar and half of the goat cheese gently. Serve the salad on a plate and sprinkle the rest of the goat cheese on top.

Summary:

• Calories: 1191 kcal
• Fat: 32 g
• Protein: 74 g
• Carbs: 161 g
• Potassium: 2633 mg
• Magnesium: 186 mg