Green Lentils and Vegetables

Ingrédients

• 1 cuillère à café, émietté bay leaf (whole)
• 1 cuillère à café ground black pepper
• 1/2 cuillère à café coarse salt
• 1 cuillère à café red wine vinegar
• 1 1/2 cuillères à soupe olive oil
• 1 moyenne carrot
• 1 tige, moyenne celery
• 2 gousse garlic
• 1 tasse waxy potatoes
• 1 tasse french green lentils

Directives

1. Rinse the lentils, picking out anything that doesn't look like a lentil and place in a medium saucepan.
2. Dice the carrot, celery and potato into 1/2" cubes. Coarsely chop the garlic. Add to saucepan along with bay leaf.
3. Pour in cold water to cover lentil mixture (allow at least two inches over the top of the lentils). Bring to a boil, then lower heat and simmer covered until lentils are tender - about 20 to 25 minutes.
4. Drain in colander. Place in a serving bowl. Dress with olive oil, vinegar, salt and pepper. Serve hot or warm.
5. As an optional ingredient, crumble 4 oz goat cheese on top.
6. Note: based on recipe from Florida Times Union.