Source: Cooking Light
Makes about 2 servings
2 tsp olive oil
1/2 cup minced shallots
1 garlic clove, minced
1 can (15 oz) lentils, drained & rinsed
2 TB water
3 TB sherry (cooking wine)
1 TB Dijon mustard
1/2 tsp sugar
1/2 tsp pepper
1/4 tsp salt
2 oz. goat cheese, softened
1/4 tsp grated lemon rind
1 tsp lemon juice
1/8 tsp ground thyme
6 baguette slices, toasted
4 cups baby arugula
1. Heat olive oil in large skillet. Saute shallots & garlic about 4 minutes. Stir in lentils, water, sherry, mustard, sugar, pepper, & salt. Saute until warmed.
2. Combine goat cheese, lemon rind, lemon juice, & thyme. Spread evenly over toasted bread slices. Divide arugula between 2 plates. Top with lentil mixture & serve with crostini.
No comments:
Post a Comment