Ingredients

• 8 ounces French green lentils
• 2 bay leaves
• 1 sprig fresh thyme
• 1 carrot, finely chopped
• 1 stalk celery, finely chopped
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 2 plum tomatoes, seeded and sliced thinly
• 2 tablespoons chopped herbs (parsley, thyme, oregano)
• Salt and freshly ground black pepper
• French Vinaigrette, recipe follows
• 1/2 pound thick-cut bacon, cut crosswise into 1/4-inch-thick strips, cooked until crisp, and drained
• 4 ounces crumbled goat cheese

Directions

French Vinaigrette:

1/3 cup red wine vinegar

1 tablespoon minced shallot

3 teaspoons Dijon mustard

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 cup vegetable oil

Whisk together the vinegar, shallot, mustard, salt and pepper. Then beat in the oil by droplets, whisking constantly. Taste and adjust the seasonings. Use at once or cover and refrigerate, whisking or shaking again before use.

Yield: 1 1/3 cups