Ingredients Jump to Instructions ↓

  1. 1/2 cup dried French green lentils, rinsed, drained, and picked over

  2. 1 small red onion, halved

  3. 3 tablespoons red-wine vinegar

  4. 3/4 teaspoon Dijon mustard

  5. 1/4 cup plus 2 tablespoons extra-virgin olive oil

  6. Coarse salt and freshly ground pepper

  7. 4 ounces baby arugula (6 cups loosely packed)

  8. 12 ounces cherry tomatoes, halved if large

  9. 3 ounces goat cheese, crumbled

Instructions Jump to Ingredients ↑

  1. « » Place lentils and 1 onion half in a medium saucepan; cover with cold water by 2 inches. Bring to a boil. Reduce heat, and simmer, partially covered, stirring occasionally, until lentils are tender, about 20 minutes. Drain; discard onion half. Transfer lentils to a medium bowl.

  2. Chop remaining onion. Combine vinegar and mustard. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Add chopped onion. Season with salt and pepper. Toss lentils with half the vinaigrette; let cool.

  3. Arrange half the arugula on a platter. Spoon half the lentils on top. Top with half the tomatoes and half the goat cheese. Repeat with remaining ingredients to form another layer; drizzle with remaining vinaigrette.


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