For the love of lentils

One of Mike's signature dishes is a yummy little something called Savory Lentils with Goat Cheese. He discovered it in The Soy Zone cookbook. This dish is so good that you will find yourself shoveling spoonfuls of it into your mouth long after you've finished dinner; you will eat it until there's nothing left and then you will lick the bowl. The night you eat it you will dream about lentils, and the next day you will consider making it again. For breakfast.

This dish is that good.

I served it last night as a side dish to a roast chicken. We had blackberries with a squirt of whipped cream for dessert. Yum. God Bless Barry Sears.

Savory Lentils with Goat Cheese
1 cup lentils, rinsed and drained
1/2 teaspoon salt
2 cups water
1 clove garlic, minced
2 tablespoons cilantro
2 tablespoons chives, chopped
1 1/3 teaspoons olive oil
Juice of 1 lime
4 ounces goat cheese, room temperature
1/8 teaspoon freshly ground pepper, or to taste
2 radicchio leaves for garnish

1. In a medium saucepan, place lentils, 1/4 teaspoon of the salt, and water. Bring to a boil and simmer for about 20 minutes or until lentils are tender, but still have texture. Remove from heat and drain.


2. In a medium-size bowl, mix lentils, garlic, cilantro, and chives together. Add olive oil and lime juice. Toss gently.


3. Before serving, fold in goat cheese. Season with remaining salt and pepper. Arrange radicchio leaves on plate. Spoon salad onto radicchio and serve.

Serves 2 as a hearty side dish

P.S. My mouth watered as I typed the recipe. Now that's love.