2oz.goat cheesecrumbled + any additional for garnish
1 - 1 ½cupbaby kale or spinach
black pepper -- a few good cracksor about ¼ teaspoon
Instructions
Cook lentils in a large saucepan of well salted water (just like you would pasta) for 15-20 minutes , or until the lentils are cooked through but not soft.
Drain the lentils and then return to the pan. Toss the lentils with olive oil through black pepper. Note: if you'd like the spinach not as wilted, wait to add the spinach at the end or let the rest of the lentil mixture cool a few minutes before tossing it in.
Garnish the salad with extra goal cheese (if using) and serve!
Notes
1. You can serve this salad warm or cold-- however you prefer it. 2. Add the spinach as soon as you've drained the lentils to have it wilt more and add it last to the dish if you don't want it as wilted (as pictured). 3. This salad should keep covered in the fridge for 3-5 days. It will not freeze well.4. Add the amount of spinach to your liking -- 1 cup to 1 ½ cups. 5. Cooking the lentils: you don't have to measure the water, just look them like you would pasta in a large saucepan of salted water.