Warm Lentil Salad with Dijon Vinaigrette

Ingredients

• 1 1/2 cups French green lentils (lentilles du Puy)
• 4 cups vegetable broth
• 2 bay leaves
• 3 sprigs fresh thyme
• 1/4 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 2 tbsp Dijon mustard
• 1 tsp honey or maple syrup
• 2 medium shallots, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 English cucumber, diced
• 1/2 cup fresh parsley, chopped
• 2 tbsp fresh tarragon, chopped
• 1/2 cup crumbled goat cheese (optional)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Rinse lentils under cold water and pick through to remove any debris. Add lentils, vegetable broth, bay leaves, and thyme sprigs to a medium saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender but still hold their shape.
2. While lentils cook, prepare the Dijon vinaigrette by whisking together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified. Set aside.
3. Heat 1 tablespoon of oil in a small skillet over medium heat. Add sliced shallots and cook for 5-7 minutes, stirring occasionally, until golden and crispy. Transfer to a paper towel-lined plate.
4. Drain lentils and discard bay leaves and thyme stems. Transfer warm lentils to a large serving bowl. Pour vinaigrette over the warm lentils and toss to coat thoroughly.
5. Add cherry tomatoes, cucumber, parsley, and tarragon to the dressed lentils. Gently fold together to combine all ingredients evenly.
6. Transfer to a serving platter, top with crispy shallots and crumbled goat cheese if using. Serve warm or at room temperature.