Cold French Lentil and Kohlrabi Salad
1 cup French lentils
1 tbsp kosher salt
1 bay leaf
1 medium kohlrabi
1 medium carrot
2 green onions, or one spring onion
1/4 cup fresh chopped parsley
1/4 cup chopped walnuts
3 oz goat cheese
4 tbsp extra virgin olive oil
2 tbsp lemon juice
1 clove garlic, finely minced
1/4 tsp cumin
kosher salt and black pepper, to taste
Bring a medium pot of water to a boil. Add the lentils, salt, and bay leaf. Lower the heat to a simmer and cook for 20 minutes, or until the lentils are tender but not falling apart. Drain and blot dry and then transfer them to a medium bowl.
While the lentils are cooking, prepare the rest of the salad. Peel the kohlrabi, making sure to remove any tough or woody parts, and cut it into 1/2 inch dice.
Scrub the carrot and cut it into 1/2 inch dice as well. Thinly slice the green onions right up into the dark green.
Heat the oven to 350F. Spread out the walnuts on a baking sheet and toast them for 5 minutes.
Add the kohlrabi, carrots, green onions, and parsley to the bowl with the lentils.
Mix together the dressing ingredients. Toss the salad with the dressing and then top with the toasted walnuts and crumbled goat cheese.