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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Lentil and Goat Cheese Salad with Roasted Beets and Tomatoes
 Recipe

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This recipe for Lentil and Goat Cheese Salad with Roasted Beets and Tomatoes
 is from The Johnson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups lentils
4 cups warm water
1 tbs lemon juice
2 big beets, red and yellow
300 grams cherry tomatoes
200 grams soft goat cheese
olive oil
3 tbs honey
sea salt
freshly ground pepper
few sprigs thyme
Directions:
Directions:
Combine the lentils with water and lemon juice and soak for . Let it soak for at least 8 hours.

Preheat your oven to 250 C.

Boil the beets in their skin until slightly soft. Peel them and cut into cubes. Place them on a baking sheet. Halve the tomatoes and place these also on a baking tray. Sprinkle both generously with olive oil, salt and pepper and roast for about 20 minutes until golden brown and slightly crispy.

Place the goat cheese on a separate tray and roast for the final 5 minutes, until it becomes golden on top and bubbly on the inside.

Take the lentils out and drain and wash them.

Combine all ingredients, add some more olive oil if preferred, some salt and pepper and finish off with some honey and thyme.

Enjoy!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
60 minutes plus soaking

 

 

 

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