Name: Lentil Salad with Beet and Goat Cheese
Prep time: 90 min
Cook time: 40 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 liter water; 1 cup Verde Valle® lentils; 1/2 cups cilantro, for the vinaigrette; 1 tablespoon oregano, for the vinaigrette; 1 tablespoon thyme, for the vinaigrette; 1 tablespoon honey, for the vinaigrette; 3/4 cups olive oil, for the vinaigrette; 3 tablespoons apple cider vinegar, for the vinaigrette; salt , for the vinaigrette; pepper, for the vinaigrette; 2 cups spinach; 2 cups lettuce; 1 cup beet; 1/2 cups goat cheese; 1 cup bell pepper, of colors

Preparation

50 mins

40 mins

Low

In a small pot of boiling water, cook the Verde Valle® lentils with salt and simmer for 20 minutes or until cooked. Drain and set aside. For the herb vinaigrette, blend the cilantro with oregano, thyme, honey, olive oil, apple cider vinegar, salt, and pepper. Set aside.