Gluten free: french lentil salad with goat cheese and caramelized shallots
Ingredients
- 1 cup lentils (I use Trader Joe’s Small Whole Green Lentils)
- 3 cups chicken stock
- 1/4 cup white wine (optional)
- salt & pepper
- 6-7 shallots, thinly sliced
- Baby kale (my favorite with this), arugula, or salad greens of choice
- Lemon
- Olive oil
- Goat cheese
- Fried/poached egg
Method
To make the lentils:
- Bring the chicken stock to a boil. Add the lentils and wine and cook for 30 minutes, until soft. Drain and toss with 1/2 teaspoon salt and 1/2 teaspoon pepper.
For the salad:
- While the lentils are cooking, caramelize the shallots. Heat 1 tablespoon olive oil in a skillet. Add the shallots and a pinch of salt. Cook over medium-low heat for 15-20 minutes until caramelized.
- Assemble the salad by tossing your greens of choice with a little lemon juice, olive oil, and salt/pepper. Top with the lentils, caramelized onion, a crumble of goat cheese, and a fried or poached egg. Enjoy!
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Recipe Info
Tip: We often make the lentils and caramelized shallots ahead of time and keep them in the refrigerator. Then we can just make a fried egg when we’re ready to eat the salad.