Lentil Salad with Goat Cheese and Roasted Beets - Marla Meridith

Ingredients

• 1 pound dry lentils, rinsed and drained
• 2 1/2 cups water (or more if needed)
• 3 roasted beets, small chop
• 1 cup chopped red onion
• 1 cup currants
• 4 ounces crumbled goat cheese
• 1 tablespoon fresh lemon thyme leaves
• 1 tablespoon fresh oregano leaves, chopped
• salt to taste
• 1/3 cup olive oil
• 1/4 cup white wine vinegar
• 1 tablespoon dijon mustard
• 1 teaspoon ground black pepper
• 1 teaspoon agave
• 1 teaspoon dried french thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon curry powder