Red Lentil and Arugula Salad

From the “Happy Food” cookbook. These recipes are put together to make you feel happy!

Serves 2

Ingredients
2 t. olive oil                                                          
2 t. chopped fresh rosemary leaves
4 oz red lentils
1 cups vegetable stock
2 green onions
1 bunch arugula (about 2 oz)
2 T. white wine vinegar
Salt and pepper to taste
1 T. sunflower oil
1 clove garlic
2 small rounds of goat cheese (about 2 oz each)
 
Preparation
Heat the olive oil in a saucepan over medium heat and briefly sauté the rosemary. Add the lentils and vegetables stock, cover, and simmer for 10 minutes over low heat. Preheat the over to 350F. Wash and trim the green onions, then cut into thin rings. Trim and sort the arugula leaves, then wash and shake dry before tearing into small pieces. Drain the lentils in a sieve. Stir together the vinegar, salt, pepper, and sunflower oil, then add 2 T of the mixture to the warm lentils. Peel and mince the garlic and add it to the lentils. Season the salad with salt and pepper. Score the goat cheese on both sides in the shape of a star. Place the goat cheese in a small oiled baking dish and bake until slightly melted, about 5-10 minutes. Fold the green onions, arugula, and remaining marinade into the lentils salad, then arrange pon plates with the warm goat cheese.
 
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