lentils and blue cheese - delicious!

French Lentil Salad with Blue Cheese

Serves 4, this is from the May 2015 issue of Saveur magazine.  I did a short cut version by enjoying the package of pre-cooked lentils you can get at Trader Joe’s.  In order to cook the onion and carrot a bit, I sautéed in the olive oil that is used for the dressing.  Wonderful dish to be served at room temperature for maximum flavor.  Our garden was out of arugula so I served it atop some other lettuces we were growing.

            2 c. Puy lentils, rinsed

            1 carrot, peeled and chopped

            1 small yellow onion, chopped

            10 Tbs. olive oil

            5 Tbs. red wine vinegar

            kosher salt

            fresh ground black pepper

            6 oz. arugula

            8 oz. quality bleu cheese, sliced ¼” thick

            2 Tbs. minced fresh parsley

            1 tsp. minced fresh thyme

            lemon wedges for serving

Combine lentils, carrot and onion in a 4-quart saucepan; cover with water and boil.  Simmer until lentils are tender, 30 minutes; drain.  Whisk 7 Tbs. oil, the vinegar, salt, and pepper together in a bowl.  Toss with lentils and set aside.  Toss arugula with remaining oil, salt, and pepper; divide between plates and top with lentils, cheese, and herbs.  Serve with lemon wedges.