Place the lentils in a fine mesh strainer, pick out any shriveled lentils, rocks or debris and thoroughly rinse.
Add to a medium-large saucepan and pour in 3 cups of water.
Bring to a low boil over medium-high heat and then reduce the temperature to a gentle simmer. Cover the pot with the lid slightly ajar 20-25 minutes. The lentils should be tender but no longer crunchy or hard when they’ve finished cooking. Strain the excess liquid and return to the pot.
While the lentils are cooking in a saute pan over medium heat, drizzle 1 tablespoon of olive oil and saute the shallots for 2-3 minutes or until soft and add the garlic to cook for 30 seconds. Stir in the carrots to cook for 5-7 minutes until tender but still firm. Remove from the heat.
Add the vegetables to the saucepan with the prepared lentils, stir in the diced apples, walnuts and parsley. Season to taste with salt and pepper and then gently mix in the goat cheese.
In a small bowl whisk together the lemon juice, honey, vanilla extract and olive oil until emulsified. Season with salt and pepper and drizzle over the salad before serving.
Serve the salad warm or at room temperature.
Store leftovers in the refrigerator in an airtight container for 1-2 days.
Recipe by The Girl In The Little Red Kitchen.
Place the lentils in a fine mesh strainer, pick out any shriveled lentils, rocks or debris and thoroughly rinse.
Add to a medium-large saucepan and pour in 710 ml of water.
Bring to a low boil over medium-high heat and then reduce the temperature to a gentle simmer. Cover the pot with the lid slightly ajar 20-25 minutes. The lentils should be tender but no longer crunchy or hard when they’ve finished cooking. Strain the excess liquid and return to the pot.
While the lentils are cooking in a saute pan over medium heat, drizzle 1 tablespoon of olive oil and saute the shallots for 2-3 minutes or until soft and add the garlic to cook for 30 seconds. Stir in the carrots to cook for 5-7 minutes until tender but still firm. Remove from the heat.
Add the vegetables to the saucepan with the prepared lentils, stir in the diced apples, walnuts and parsley. Season to taste with salt and pepper and then gently mix in the goat cheese.
In a small bowl whisk together the lemon juice, honey, vanilla extract and olive oil until emulsified. Season with salt and pepper and drizzle over the salad before serving.
Serve the salad warm or at room temperature.
Store leftovers in the refrigerator in an airtight container for 1-2 days.
Recipe by The Girl In The Little Red Kitchen.
Madagascar Bourbon Pure Vanilla Extract
