Lentils, Black Beans, Goat Cheese & Baby Green Salad
Light, healthy and so easy to prepare. I used crimson lentils because I had them on hand, but black or green de Puy will be fine as well. No salt is used, by choice. The recipe below is for 2. You can serve it in individual plates or on a large one. Or, of course augment the portions via the serving size tab on the page A playfulness between light sweet and pungent and brought together by a dash of olive oil. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 1 cupcrimson lentils
- 0.5 cuppinto black beans
- 4 ouncegoat cheese
- 0arugula and baby green mix salad
- 1 ouncepurple radish sprouts
- 0olive oil
- 0red wine vinegar
Instructions
- 1
Rinse the lentils and soak them in water for 10 minutes. Rinse and place the lentils in a small pan. Add water, salt and bring to a boil. Boil for 3-5 minutes. Remove from heat and let them rest in the cooking water for 5 minutes. Drain and rinse with cold water to stop the cooking.
- 2
Rinse and pat dry the baby green salad and the purple radish sprouts.
- 3
On a large plate arrange the salad in the middle, add the lentils and black beans. Arrange the goat cheese and top with purple radish sprouts.
- 4
Drizzle some vinegar and olive oil.