Italian Beluga Lentil Salad

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup Black Beluga Lentils, Dried
• ½ heads Iceberg Lettuce
• ½ whole English Cucumber
• ⅝ ounces, weight Basil, Fresh
• 1 whole Orange, Juiced
• 3 Tablespoons Olive Oil
• 2 Tablespoons Balsamic Vinegar
• 2 Tablespoons Honey
• 1 teaspoon Oregano, Dried
• 1 pinch Salt And Pepper
• 3-⅝ ounces, weight Goat's Cheese, Soft

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the dried black beluga lentils, then put them in a saucepan with plenty of water. Bring to a boil, then simmer for 20 to 25 minutes until tender but still holding their shape.

2. Drain the lentils and let them cool for about 10 minutes.

3. Whisk the orange juice, olive oil, balsamic vinegar, honey, dried oregano, salt and pepper in a small bowl to make a dressing.

4. While the lentils are still slightly warm, toss them with half of the dressing so they absorb the flavor. Let them cool to room temperature.

5. Shred the iceberg lettuce, dice the English cucumber, and tear the fresh basil into pieces.

6. Combine the lettuce, cucumber and basil in a large bowl, then add the lentils and toss gently.

7. Crumble the soft goat's cheese over the salad, drizzle with the remaining dressing and serve.