Whole some lentils are easy to make and tossing them with nutritious, raw veggies makes this recipe quick, healthy and reliable.
- 1 cup green or brown lentils
- 2 medium carrots
- 2 small beets
- 1/4 cup white balsamic vinegar, or champagne vinegar
- 2 tablespoons extra virgin olive oil
- 2 ounces goat cheese
- 1 cup arugula
- 3 tablespoons raw pepitas
- kosher salt
- black pepper
- Fill a medium saucepan with water and set over high heat. Bring to a boil.
- Once water is boiling, season with salt and add lentils. Cook for 12-15 minutes until al dente, tender but toothsome. I like my lentils to still have some structure, but if you like them softer feel free to boil 1-2 minutes longer.
- While lentils boil, peel the beets and carrots, then use a mandoline to shave them paper thin. Set in a large mixing bowl and toss with the vinegar and oil. Season with salt and pepper. I like to do this to give them a little marinade while they wait.
- Once lentils are done, strain and shake out as much moisture as possible. Transfer to the bowl of beets. Toss everything together, then let cool for about 5 minutes.
- Once lentils have cooled slightly, crumble in the goat cheese along with the nuts and arugula. Season with salt and pepper, then toss everything to combine well. Serve immediately, or refrigerate and enjoy as a cold salad throughout the week.
- Feta cheese is a great substitute for goat cheese, and any nut or seed would substitute well for the pepitas.