Source: dLife

A filling, healthy salad of lentils, olives, fresh vegetables and herbs.

Servings

1 cup dried lentils
2 bay leaves
1 pinch fresh thyme , equal to 1 sprig
1 fresh carrots , finely chopped
3 tbsp shallots, chopped
1 tbsp minced garlic
2 roma tomatoes , seeded and sliced thinly
0.5 medium yellow bell peppers , diced
8 oz canned green olives , chopped roughly (reserve 2 tablespoons of liquid)
2 tbsp oregano leaves , chopped
1 pinch salt and pepper
4 oz goat cheese , crumbled
0.25 cup red wine vinegar
3 tsp dijon mustard
1 tsp salt , to taste
1 tsp black pepper
0.25 cup olive oil

1 Put the vinegar, olive juice, 1 tbsp of shallots, mustard, 1 tsp salt, and 1 tsp pepper in a blender. While blending, pour in the olive oil.
2 Mix the lentils, bay leaves, thyme, carrots, celery, remaining shallots, and garlic in a saucepan. Pour in water until they combination is 2 inches deep. Bring to a boil and cook approximately 40 minutes or until lentils are tender then strain.
3 Once the lentils are cooled mix in the tomatoes, pepper, olives, and oregano. Season with salt and pepper and stir in the goat cheese.
4 Pour the vinegar mixture over the salad and toss to mix.