Warm Lentil Salad

I have been on quite a lentil kick this past month. From big bowls of lentil soup, to Palak Daal, I just can’t get enough. However, the warmer temps this weekend were pulling me in two directions. On one hand I wanted to dance in the snowless streets, feeling the sun on my skin. But on the other, I was quite content being cozy in my sweatshirt when the cold breeze pierced my unprotected ears. What I needed was a compromise. Something light and summery, but hearty and warm at the same time. Enter lentils.

Regardless of the fact that this salad has all my favorite ingredients, it soothed more than just my appetite. It was nourishing, but still kept me light on my feet. Which is essential when you are planning to dance in the streets.

Warm Lentil Salad
serves 4

salad
1 1/2 c yellow lentils, rinsed
3 c water
2 t fresh thyme leaves, plus more for garnish
1-2 t salt
8 large lettuce leaves
1/2 c chopped walnuts, toasted
2 T minced red onion
1/2 c crumbled goat cheese

dressing
2 T minced sun dried tomatoes
6 T olive oil
3 T red wine vinegar
2 t Dijon mustard
2 t honey
1 t salt

In a large saucepan, add lentils, water and thyme leaves. Bring to a boil, cover, and reduce heat to low. Simmer 20-25 minutes, until lentils are just tender. Remove from heat, and gently stir in salt, to taste.

Divide lettuce leaves among four plates. Top with lentils, walnuts, red onion and goat cheese. In a small bowl, whisk together all dressing ingredients. Drizzle on salad, to taste. Garnish with additional thyme leaves. Serve immediately.