- ½ cup green or black le puy lentils
- 1 leek, top removed and white and light green portion minced (about 1 cup)
- 2 tablespoons dried mushrooms
- 1 teaspoon salt
- 4 cups plus 1 tablespoon water, divided
- 1 teaspoon neutral cooking oil
- 1 teaspoon cumin
- 2 cups chopped fresh dandelion greens and spinach
- 1 ½ teaspoons minced fresh parsley
- 1 ½ teaspoons minced fresh mint
- 3 ½ to 4 ounces soft goat cheese (optional)
- 2 teaspoons orange juice
- 1 tablespoon minced walnuts
- Salt and pepper, to taste
Pick through the lentils to remove any debris. Place in a pot with the leek top, dried mushrooms, salt and 4 cups water. Bring to a boil over high heat. Reduce and simmer until tender, but not mushy, 15 to 20 minutes. Drain and remove the leek and mushrooms. Cool.
Place the minced leeks in a saute pan with oil. Saute over medium heat with the ground cumin just until tender. Add the chopped greens to the pan and wilt quickly over medium heat. Remove from the heat and toss in the parsley and mint.
In a bowl mix the goat’s cheese with the orange juice, 1 tablespoon water and sauteed vegetables. When well mixed, fold in the cooled lentils and minced walnuts. Add salt and pepper to taste.
Vegan option: Substitute vegan tofutti and apple cider vinegar for goat cheese.