Endive Salad with Goat Cheese and Red Lentils

Stir olive oil with chili, garlic and herbs, put goat cheese in marinade and let sit for 1-2 days.

Boil vegetable soup and make the red lentils in the clear soup about 4-5 min, then drain.

Remove goat cheese from marinade and cut into pieces or slices. Stir 3 tbsp of the marinade through with garlic, vinegar, onion, salt and pepper. The red lentils in the remaining marinade form and rest (if possible in about half an hour).

Just before eating, mix the endive strips with the goat cheese, red lentils and dressing and arrange on plates. Place mushroom slices on top.

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Our tip: It is best to use fresh herbs for extra flavor!

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