|raisins, lentils, goat cheese, and sunflower seeds.|
- 17 oz cooked lentils (how convenient, the size of the package from Trader Joe's!)
- 1/4 cup sunflower seeds
- 2/2 tsp dried tarragon
- 1/4 tsp dried parsley
- salt & pepper
- 7 oz petitle diced tomatoes
- 1 T balsamic vinegar
- about 2 ounces goat cheese (I used Rosebud from Dreamfarm in Cross Plains, WI)
- 1/2 T oil (I used pumpkin seed but I suggest you use olive oil)
|pumpkin seed oil, olive oil, parsley, (ignore the curry), |
diced tomatoes, balsamic vinegar, black pepper
DirectionsMix all the ingredients together in a large bowl. Make sure you add the oil last since that will coat the ingredients and prevent anything else from getting absorbed.
VerdictIt felt so Euro!
Husband Jeff and I liked this enough to eat it pretty quickly over only a couple days. The goat cheese was a great choice, a good funky tang. But I wish I had used a different vinegar, balsamic is really overpowering and it totally dominated over the mild flavor of the lentils. I would probably also leave out the sunflower seeds since they felt like uncooked lentils when you chewed, too crunchy. So it could be even simpler. And I was unsure about the tomatoes, but next time I could use the whole can.
I would also like to try a curry version. When I was putting this together I pulled out all the ingredients that interested me and then I had to decide what flavor I wanted. Maybe a curry vinaigrette? Some greens would be nice too.