Lentil Salad
 This hearty lentil salad, loaded with veggies and vibrant flavors, is perfect for a light dinner or a wholesome, packable lunch. Ingredients 1 cup French green lentils (or common brown or green lentils) 3 cups chicken broth 1 bay leaf 1 large carrot, finely diced 2 ribs celery, finely diced 1 teaspoon finely chopped fresh thyme (or ½ teaspoon dried) 3 tablespoons chopped fresh parsley 1 garlic clove, minced 1 teaspoon Dijon mustard 1 teaspoon honey ½ teaspoon salt ¼ teaspoon ground black pepper 2 tablespoons freshly squeezed lemon juice, from one lemon ¼ cup extra-virgin olive oil, best quality such as Lucini or Colavita 3 ounces goat cheese 1 cup French green lentils (or common brown or green lentils) 3 cups chicken broth 1 bay leaf 1 large carrot, finely diced 2 ribs celery, finely diced 1 teaspoon finely chopped fresh thyme (or ½ teaspoon dried) 3 tablespoons chopped fresh parsley 1 garlic clove, minced 1 teaspoon Dijon mustard 1 teaspoon honey ½ teaspoon salt ¼ teaspoon ground black pepper 2 tablespoons freshly squeezed lemon juice, from one lemon ¼ cup extra-virgin olive oil, best quality such as Lucini or Colavita 3 ounces goat cheese Instructions Before cooking the lentils, make sure you rinse them well and pick over them to remove any small rocks or debris. Combine the lentils, chicken broth, and bay leaf in a medium saucepan. Bring to a boil, then reduce the heat and simmer until the lentils are tender, 25 to 30 minutes for French green lentils or 20 to 25 minutes for common brown or green lentils. Remove the bay leaf, strain, and let cool. In a large bowl, combine the carrot, celery, thyme, parsley, garlic, mustard, honey, salt, pepper, lemon juice, and olive oil. Add the cooled lentils and toss to combine. Taste and adjust seasoning if necessary. Transfer salad to serving dish, crumble goat cheese over top and serve. Note: When preparing this recipe, be sure to build in at least 10 minutes to cool the lentils after they have cooked. Before cooking the lentils, make sure you rinse them well and pick over them to remove any small rocks or debris. Combine the lentils, chicken broth, and bay leaf in a medium saucepan. Bring to a boil, then reduce the heat and simmer until the lentils are tender, 25 to 30 minutes for French green lentils or 20 to 25 minutes for common brown or green lentils. Remove the bay leaf, strain, and let cool. In a large bowl, combine the carrot, celery, thyme, parsley, garlic, mustard, honey, salt, pepper, lemon juice, and olive oil. Add the cooled lentils and toss to combine. Taste and adjust seasoning if necessary. Transfer salad to serving dish, crumble goat cheese over top and serve. Note: When preparing this recipe, be sure to build in at least 10 minutes to cool the lentils after they have cooked. Nutrition Information Powered by Per serving (4 servings) Calories: 432 Fat: 21g Saturated fat: 6g Carbohydrates: 40g Sugar: 7g Fiber: 16g Protein: 21g Sodium: 675mg Cholesterol: 15mg Per serving (4 servings) Calories: 432 Fat: 21g Saturated fat: 6g Carbohydrates: 40g Sugar: 7g Fiber: 16g Protein: 21g Sodium: 675mg Cholesterol: 15mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.