Lentils with Beets, Carrots and Goat Cheese

This salad is great as a main dish or a side. It is also lovely eaten warm or chilled.

1 tbsp olive oil
1/2 onion, diced
4 cloves garlic, minced
2 cups dried french green lentils, picked through and rinsed
4 cups water
1/2 cup beets, diced
1/2 cups carrots, diced
1/4 cup fresh basil, minced
1/4 cup fresh flat leaf parsley, minced
salt, to taste
Fresh ground black pepper, to taste
2 Tbsp olive oil
2 Tbsp red wine vinegar, more to taste
4 oz goat cheese

Heat olive oil in a large stock pot, add onions and garlic, cook until translucent and soft.

Add lentils and water, the water should just cover the lentils, (you will end up with very little water in the pot at the end) if you need to, add hot water 1/4 c at a time to keep from sticking. Simmer lentils covered for 12 minutes. Add carrots and beets. simmer covered for 10 t0 15 minutes on med-low heat, until lentils are al dente.

Add fresh herbs and salt, pepper, olive oil and vinegar. Stir to combine. TASTE to adjust flavors. Transfer to serving bowl and let cool for 20- 30 minutes.

Crumble the goat cheese and stir gently to leave little goat cheese surprises or more to make it creamy.

Enjoy~