Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  french green lentils -- (lentilles de puy)
  2        tablespoons  red wine vinegar
  1                     shallot -- minced
  1         tablespoon  dijon mustard
     1/4           cup  olive oil
  1 1/3           cups  diced seeded peeled cucumber
     2/3           cup  diced seeded plum tomatoes
     1/3           cup  finely chopped red onion
  2        tablespoons  fresh dill
  2        tablespoons  chopped fresh parsely
  1              large  clov garlic -- minced
  6             ounces  soft fresh goat cheese -- chevre/montuskey
                        -- log

Preparation:

For easier crumbling, chill the cheese before adding it to the salad. The French lentils called for are sold at specilaty food stores: regular brown lentils can be used, and the cooking time is about the same. Cook lentils in medium pot of boiling salted water until just tender, about 25 minutes. Drain well. Combine vinegar, shallot and mustard in large bowl. Gradually whisk in oil. Season with salt and pepper. Add lentils. Let stand until cool. Add cucumber, tomatoes, onion , dill, parsley and garlic to lentils, Season wtih salt and fresh grated pepper. Cover, chill 1 hour Crumble goat cheese over salad and mix gently to combine.

Nutritional Information:

83 Calories (kcal); 9g Total Fat; (95% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 32mg Sodium