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Place lentils in a large saucepan, pour water and bring to a boil.
Reduce temperature, cover saucepan and cook until lentils are tender. Drain and rinse in cold water. Set aside.
Place lentils with pepper strips, vinegar, chicken broth, olive oil, basil, salt, pepper and garlic in a large bowl and combine.
Cover bowl and refrigerate for 2 hours.
Arrange 2 lettuce leaves on each salad plate and cover with the lentil salad. Sprinkle with goat cheese.
4 servings
Serving size: 2 lettuce leaves and 1 cup lentil salad
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