Lentil Butter Lettuce Cups with Toasted Walnuts and Chèvre

Prep Time: 15 mins | Cook Time: 25 mins | Course: Dinner | Serves: 8 

Lentils dressed in a champagne vinaigrette with toasted walnuts and goat cheese are served in butter lettuce cups.

1 cup beluga black lentils or French green lentils

1 tsp salt

Pepper, to taste

¼ cup olive oil

3 Tbsp champagne vinegar (or red wine vinegar)

1 cup walnuts

1 head butter lettuce

3 green onions, sliced

4 oz chèvre goat cheese, pinched into crumbles

In a medium-sized saucepan, cover lentils with plenty of cool water and bring to a boil, reduce heat to a simmer and boil until tender, 20-30 minutes. Drain water off and season with salt, pepper, olive oil, and champagne vinegar, allow to cool, taste, and adjust seasoning to your taste. In a skillet over medium-low heat, stir walnuts for 2-3 minutes, until lightly toasted, golden, and fragrant. Allow them to cool. Tear lettuce leaves off and lay on a platter in cup fashion. Ladle a few lentils (about 1/3 cup) in each lettuce cup. Sprinkle with walnuts, green onions, and crumbled pieces of chèvre.