Lentils, Leeks and Spring Greens with Goat Cheese recipe | PCC Community Markets

Ingredients

• ½ cup green or black le puy lentils
• 1 leek, top removed and white and light green portion minced (about 1 cup)
• 2 tablespoons dried mushrooms
• 1 teaspoon salt
• 4 cups plus 1 tablespoon water, divided
• 1 teaspoon neutral cooking oil
• 1 teaspoon cumin
• 2 cups chopped fresh dandelion greens and spinach
• 1 ½ teaspoons minced fresh parsley
• 1 ½ teaspoons minced fresh mint
• 3 ½ to 4 ounces soft goat cheese (optional)
• 2 teaspoons orange juice
• 1 tablespoon minced walnuts
• Salt and pepper, to taste