Italian Beluga Lentil Salad

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   1. Soak the lentils in cold water for 30 minutes, then drain and rinse them in a strainer.

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   2. Put the lentils in a cooking pan, add enough water to cover them and bring to a boil. Cook the lentils for 30 minutes on low heat.

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   3. Meanwhile, cut the lettuce into shreds, cut the cucumber into small cubes and slice the basil leaves. Put this all together in a big mixing bowl.

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   4. Press the juice out of the orange, whisk the juice with the olive oil, Balsamic vinegar, honey, oregano and salt and pepper into a dressing.

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   5. Pour dressing over salad mixture and mix well.

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   6. Once the lentils have been cooked, drain them in a strainer and then add them to the salad mix. Toss to combine and divide the salad over 4 plates.

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   7. Top each salad plate with crumbled goat cheese, maybe add a few basil leaves for garnish, and serve!

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   Tip: This salad can also be eaten cold, so it's possible to prepare this in advance.

* Per serving · 4 servings · Values may vary.