Lentils on Garlic Toast with Greens, Beets, & Goat Cheese
Let's face it, cooking for others is an act of love. But I've been reading a lot of Zen lately, and loving-kindness starts with oneself. This dish was an act of loving-kindness from me to me.
Strongly inspired by a recent lentil sandwich, this salad with lentils on garlicy toast with beets and goat cheese was rather enlightening. The minced garlic-olive oil spread on the toasts and added to the lentils (pre-cooked from Trader Joe's) made this an exceptional meal.
Wait a minute, you ask: salad? What about those winter stews and hearty soups for cold, rainy nights?
God, it's been gorgeous here the last couple of days. Sunny, balmy, t-shirt weather, a sudden incredible eruption of blossoms. Ice cream cones for dessert. An extravaganza of optimistic spring.
Lentils on Garlic Toast with Greens, Beets, & Goat Cheese:
I slice of wheat bread
1 tbsp olive oil
1 minced garlic clove
1/4 -1/3 cup lentils (I used Trader Joe's steamed lentils)
1 small minced garlic clove
dash of olive oil
salad mix (I used Safeway's Fresh Organic Herb Salad)
olive oil and balsamic vinegar
cooked beets ( I used Trader Joe's precooked), sliced
crumbled goat cheese
Preheat broiler. Cut 3-4 small circles from a single slice of wheat bread. Mix one minced garlic clove with 1 tbsp olive oil and brush both sides of toasts. Place toasts on a baking sheet covered with foil and toast 3 minutes on each side.
Place lentils in a small bowl. Stir in a dash of olive oil and minced garlic. Heat in the microwave at high for 30 seconds.
Place salad mix in a bowl and toss with olive oil and balsamic vinegar. Arrange salad on a plate with sliced beets and hazelnuts. Top with garlic toasts, topped with lentils. Sprinkle generously with crumbled goat cheese.