Goat Cheese, Lentil and Potato Salad

We had this last week, maybe the week before. I was really excited about it because it was cold and icky outside, and I like to think that this was a decently healthy dinner. Sure, I crumbled a ton of goat cheese on top.... and then topped the goat cheese with a poached egg (not pictured because it didn't photograph well.) But other than cheese and egg, it was totally healthy! :)

Now, I try to keep a decent amount of herbs on hand... its easier in the summer, when I have them potted outside... but if you have parsley and mint, and also have a decently stocked pantry, you could make this for dinner in a pinch. Try it, you'll like it.


Goat Cheese, Lentil and Potato Salad
c/o Food & Wine magazine, October 2007
http://www.foodandwine.com/recipes/goat-cheese-lentil-and-potato-salad

1 1/4 cups French green lentils (9 ounces), rinsed and drained
2 Yukon Gold potatoes (about 14 ounces), peeled and cut into 1/2-inch dice
3 scallions, thinly sliced
2 medium tomatoes, seeded and finely diced
1/2 cup finely chopped flat-leaf parsley
1/4 cup finely chopped mint
1 large garlic clove, minced
1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground pepper
8 ounces fresh goat cheese, crumbled (1 3/4 cup)

In a large saucepan, cover the lentils with cold water and bring to a simmer. Cook over moderately low heat, stirring occasionally, until the lentils are tender, about 18 minutes. Drain the lentils well and transfer to a large bowl.

Meanwhile, in a medium saucepan, cover the potatoes with cold water and bring to a boil. Cook over moderately high heat until the potatoes are tender, about 10 minutes. Drain very well and add to the lentils. Add the scallions, tomatoes, parsley, mint, garlic, olive oil and lemon juice, season with salt and pepper and toss. Spoon the lentil salad onto plates and top with the goat cheese. Serve at once.

Make ahead: The cooked lentils and potatoes can be refrigerated overnight. Bring to room temperature before serving.

Wine: Though lentils are earthy, the tangy dressing and goat cheese are natural partners for Sémillon's lemony, zesty flavors. Stephanie Toole's lively 2006 Mount Horrocks Sémillon is a classic example.