approximately four servings
1/2 cup French lentils
1 tbsp extra virgin olive oil
1 clove chopped garlic
1/3 cup chopped red bell peppers
2 sprigs fresh thyme
cracked pepper
1/2 cup dry Marsala wine
1 cup vegetable broth
1 package of Mache or baby salad greens
Vinaigrette
juice from 1 lemon
2 tbsp extra virgin olive oil
1/4 tsp Dijon mustard
Garnish
cooked crumbled bacon
feta cheese
Sort and rinse lentils. In a 4 qt saucepan saute garlic in olive oil. Add the lentils, red peppers, thyme sprigs, pepper, Marsala, and veggie broth. Bring to a boil, reduce heat to medium low, cover and simmer until just tender (not mushy), about 40 minutes or so.
Drain and allow to cool a bit. Remove thyme sprigs. Whisk together the olive oil, lemon juice, and Dijon. Toss with lentils.
Place a good size handful of Mache on a plate, add about a 1/2 cup of lentils over greens. Top with crumbled bacon and feta.
