1 cup French green lentils
1 1/3 cups diced roasted sweet pepper (see * for how to roast)
2 Tbsp. red wine vinegar
½ onion, minced
2/3 cup diced seeded plum tomatoes
1 Tbsp. Dijon mustard
1/3 cup finely chopped onion
¼ cup olive oil
2 Tbsp. chopped fresh parsley or lemon verbena
6 oz. soft fresh goat cheese, chilled
1 lg. garlic clove, minced
Cook lentils in medium pot of boiling salted water until just tender, about 25 minutes. Drain well. Combing vinegar, ½ onion and mustard in large bowl. Gradually whisk in oil. Season with salt and pepper. Add lentils. Let stand until cool. Add roasted pepper, tomatoes, onion, dill, parsley and garlic to lentils. Season with salt and pepper. Cover; chill 1 hour. Crumble goat cheese over salad and mix gently to combine. Serves 6.
Adapted from Bon Appetit, October 1995.
* To roast the peppers, place over flame on stove (or in broiler). Rotate so entire pepper is blackened. Remove from heat and place in bowl with lid (or plate covering it). When cool enough to touch, rinse off blackened skin and devour!