Necessity is the Mother of Invention

Sometimes there just aren't enough big bowls.

Salade Tiède de Lentilles - Warm Lentil Salad
very slightly adapted from this site

For the lentils:

1 cup small green lentils (Lentilles du Puy) 2 tablespoons olive oil
2 cloves garlic, minced or pressed
1 onion, finely chopped
2 teaspoons mixed dried herbs  (I eyeballed it with dried basil, thyme and oregano)
salt and pepper
1 cup dry white wine  (I used chicken stock)
2 cups water

For the vinaigrette:
1/4 cup olive oil
1 1/2 tablespoons red wine vinegar  (I used cider vinegar)
1/2 teaspoon mustard
1 teaspoon mixed dried herbs  (same as above with basil thyme and oregano)
salt and pepper


For the finish
mixed salad greens
4 ounces fresh goat cheese


In a saucepan, cook the onions and garlic in the olive oil for about 5 minutes or until soft. Stir in herbs, salt and pepper. Add wine, water and lentils and bring to a boil.

Turn down heat and cover tightly with a lid. Cook for 30 - 40 minutes, until lentils are done. You may need to drain some water off after cooking.

Prepare the vinaigrette by mixing all of the ingredients and shaking vigorously. Pour the vinegarette on top of the warm lentils. Serve on a bed of mixed greens (a mix of baby greens would be perfect) and top with crumbled goat's cheese.

Makes 4 servings.