2 cups (about a 1 pound box) of French lentils
1 tsp salt
Splash of red wine vinegar
1 sugar cube
1 carrot, minced
1 shallot, minced
Bouquet Garni*
1/2 cup best quality olive oil
3 garlic cloves, finely minced
1 shallot, minced
1/3 cup red wine vinegar
1/2 cup best quality olive oil, or to taste
8 oz "semi-dry goat cheese . . not the soft, fresh logs
1/2 cup chopped parsley
1/4 cup snipped chives
Cherry tomatoes for garnish
Rinse clean, then put the lentils in a heavy-bottom saucepan of about 8 inches diameter, cover the lentils by 2 inches of filtered water, then add the salt, sugar, vinegar, minced carrot and shallot and Bouquet Garni. Stir and bring slowly to the simmer, lower heat and cover (just like cooking rice) and set the timer for 25 minutes. Make sure the water does not evaporate. After 20 minutes, check the lentils. Depending on the age and other factor, they should be cooked, but not at all mushy, in 25-30 minutes. If they are cooked but you have water remaining in the pot, drain the water off and return to the pan to the lowest heat to carefully evaporate what water remains. Conversely, if you run out of water and the lentils are still undercooked, add boiling water 1/4 cup at a time and cook until done. The goal is to have no water left when the lentils are cooked, as it would dilute the dressing.
Put 1/2 cup of olive oil and the minced garlic into a large bowl. Pour the hot lentils on top of the garlic and oil and do not disturb for a couple of minutes. The heat of the lentils will slightly cook the garlic, taking the edge off. Then mix to combine, add the vinegar, salt and pepper to taste and leave to cool. The bowl should be big enough to spread out the lentils so they cool quickly and evenly.
Once cool, add the other minced shallot, and more olive oil, salt and pepper if you feel they are needed. Mix well. Remove the rind from the goat cheese and crumble it into the bowl, and mix very well to end up without any large chunks of goat cheese. Add the parsley and chives, mix and refrigerate for at least 3 hours, or overnight if possible. Don't worry about correcting the seasonings at this point, as they really need a rest to develop the full range of flavors.
To serve, bring back to room temperature. Mix again, check for salt, pepper, olive oil and vinegar. Take your time adjusting the flavors so you get it just right. Serve. Bon Courage et Bon Appetit!!
*4 sprigs thyme, 2 imported bay leaves, 6 coves, 2 garlic cloves, 1/4 tsp celery seeds, tied in cheesecloth, cloves and celery seeds tied in a clean teabag.
I just sprinkled the goat cheese on top and added two stalks of chopped celery for added crunch.