Warm French Lentil Salad with Goat Cheese and Walnuts

1

Rinse the lentils thoroughly under cold running water to remove any debris.

2

In a medium saucepan, combine the rinsed lentils, vegetable broth, bay leaf, and thyme sprigs.

3

Bring the liquid to a boil, then reduce the heat to low, cover the pan, and simmer for 20-25 minutes. The lentils should be tender but still hold their shape.

4

While the lentils are cooking, prepare the dressing in a large mixing bowl by whisking together the olive oil, Dijon mustard, red wine vinegar, minced shallot, and garlic.

5

Once the lentils are cooked, drain any excess liquid well and discard the bay leaf and thyme stems.

6

Immediately add the hot lentils to the large bowl with the dressing and toss gently to coat, allowing the lentils to absorb the flavors as they cool slightly.

7

Season generously with salt and black pepper to taste.

8

Transfer to a serving dish and gently fold in the crumbled goat cheese, toasted walnuts, and fresh parsley. Serve warm.