On our trip to Warsaw, Poland, a couple of years ago, we stumble upon this fantastic restaurant. You would have never know it was a restaurant if you were not looking around you. A large cobblestone porch lead us into this wonderful back yard with lots of tables, all very romantically set up. I am sadden that I cannot found the name of the place to share with all of you.
Our dinner was fantastic. I remember enjoying this salad. However, the chef never separated himself with the recipe, so I deconstructed the flavors, jot them down on my cell phone with the promise to make it in my own kitchen.
Light, healthy and so easy to prepare. I used crimson lentils because I had them on hand, but black or green de Puy will be fine as well. No salt is used, by choice.
The recipe below is for 2. You can serve it in individual plates or on a large one. Or, of course augment the portions via the serving size tab on the page
A playfulness between light sweet and pungent and brought together by a dash of olive oil.
Lentils, Black Beans, Goat Cheese & Baby Green Salad
- 20 mins total
- 15 mins prep
- 5 mins cook
- 5 mins Resting Time
- serves 2 people
1 cup crimson lentils
1/2 cup pinto black beans
4 ounces goat cheese
arugula and baby green mix salad
1 ounce purple radish sprouts
red wine vinegar
Rinse the lentils and soak them in water for 10 minutes. Rinse and place the lentils in a small pan. Add water, salt and bring to a boil. Boil for 3-5 minutes. Remove from heat and let them rest in the cooking water for 5 minutes. Drain and rinse with cold water to stop the cooking.
Rinse and pat dry the baby green salad and the purple radish sprouts.
On a large plate arrange the salad in the middle, add the lentils and black beans. Arrange the goat cheese and top with purple radish sprouts.
Drizzle some vinegar and olive oil.
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