Lentils

Not gonna lie, I cut this recipe off the back of the lentil bag. It’s delicious.

• 1 cup organic green lentils
• 3 cups chicken broth or water
• 1 bay leaf
• 1 large or 2 small carrots, finely chopped
• 2 celery stalks, finely chopped
• 1 teaspoon chopped fresh thyme
• 3 tablespoons chopped fresh parsley
• 1 garlic clove
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons lemon juice
• 1/4 cup extra virgin olive oil
• 3 ounces Feta or goat cheese

Combine lentils, chicken broth (or water), and bay leaf in medium saucepan. Bring to a boil, then turn down heat and simmer for 25 to 30 minutes, until lentils are tender.

Remove bay leaf and strain. Let cool.

In a large bowl, combine all remaining ingredients except the cheese.

When lentils are cooled (pop them in the freezer for a few minutes), add lentils to the mixture and stir it all together.

Taste and adjust seasoning if necessary. Crumble goat cheese on top when serving.