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Ingredients
Lentil and Bell Pepper Salad with Croutons and Goat Cheese
- For the salad
- 300 grams Le Puy lentils
- 600 milliliters Vegetable broth
- 1 Red Bell pepper
- 2 garlic cloves
- olive oil
- 2 Tbsps white balsamic vinegar
- freshly ground peppers
- 1 handful Beet Greens
- 1 handful Basil
- For the croutons
- 100 grams Goat cheese (log)
- 12 slices Mini Baguette
- Basil pesto (from a jar)
For the salad, rinse the lentils and drain. Boil the broth and simmer the lentils in the broth for about 20 minutes.
Rinse the bell pepper, cut in half, trim and cut into strips. Add bell pepper to the lentils during the last 5 minutes of cooking. Drain well. Peel garlic and chop finely. Heat 1 tablespoon oil and sauté garlic. Pour in the vinegar. Mix 3-4 tablespoons oil with the lentils and season with salt and pepper. Let cool to lukewarm.
Rinse the beet greens and drain. Pluck basil leaves and chop coarsely.
For the croutons, preheat the oven broiler. Cut the cheese into thin slices and place on the baguette slices. Broil for 4-5 minutes, watching carefully. Remove from the oven.
Mix beet greens and the basil with the lentil salad and season with salt and pepper.
Distribute salad among bowls and serve garnished with the croutons and a dollop of pesto.