INGREDIENTS

• ½ cup French lentils
• 1 lemon, zested and juiced
• 1 garlic clove, minced
• ¼ cup chopped Italian parsley
• 2 tablespoons thyme leaves
• 2 tablespoons finely chopped sage leaves
• 2-3 ounces crumbled gorgonzola
   

INSTRUCTIONS

1. Fill a medium pot with water and bring to a boil.
2. Add lentils and reduce heat to simmer until tender – about 20 minutes.
3. Drain well and place in a large bowl.
4. Toss warm lentils with lemon zest, juice, garlic, parsley, thyme, and sage.
5. Spread on a platter and scatter gorgonzola cheese.
    

SERVES: 4