French Lentils with Walnuts and Goat Cheese
Ingredients
- 1 cup/250 g du Puy lentils
- 1 bay leaf
- 1 fresh thyme sprig
- 2 tablespoons olive oil
- 1 large red onion, diced
- 2 cloves garlic, minced
- Splash balsamic vinegar, optional
- Kosher salt and freshly ground pepper
- 2 ounces/55 g walnuts, toasted
- 4 ounces/100 g goat cheese, broken into pinches
- Walnut oil, to taste
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