Warm Lentil Salad with Olives & Goat Cheese

Lentils are low in fat and packed with protein. This salad makes a great side dish for grilled fish or meat, or it can be a delicious light meal by itself. 

20 minutes active/ 40 minutes total | makes 4 servings

¼ cup olive oil + more for drizzling

1 medium yellow onion, chopped

3 stalks celery, chopped

1 red pepper, chopped

2 cups dried green lentils

2 bay leaves

1 cup pitted, pimento-stuffed green olives

½ cup chopped flat leaf parsley

2 oz goat cheese

salt and pepper

Heat the olive oil in a medium-sized pot and add the chopped onion, celery and red pepper. Sauté until slightly soft and browned, about 5 minutes. Add the lentils, bay leaves and 4 cups of water, stir and bring to a boil. Reduce heat to medium low and simmer until lentils are tender and water has been absorbed, about 20 minutes. Remove the pot from the heat and take out the bay leaves. Allow the lentils to cool for at least 5 minutes, stirring occasionally. Stir in olives and parsley. Season with salt and pepper to taste. Serve warm, drizzled with good olive oil and sprinkled with crumbles of goat cheese.