Lentil Salad with Goat Cheese

This is a wonderful salad. I became addicted to it when I first got this cookbook years ago. Over the years, I have developed my own ways of making this--I no longer use 6 cups of chicken stock--the lentils can happily cook in a mixture of water and stock (either chicken or vegetable). I have come to prefer feta crumbled over the top in lieu of the goat cheese. And I love adding cherry or grape tomatoes. This is wonderful to serve along with grilled chicken or fish or meat. It's also a lovely luncheon dish -- serve it on lettuce leaves or baby spinach leaves.