Lentil & Goat Cheese Tartines with Warm Tomato-Dressed Spinach Salad

Directions

1. Rinse the lentils in a colander, then transfer them to a small saucepan with water and a pinch of salt. Bring to a boil, reduce to a simmer, and cook until tender, about 20–25 minutes.
2. While the lentils cook, rinse and dry the spinach and other produce. Halve the grape tomatoes and mince the garlic.
3. In a small baking dish, toss the garlic and tomatoes with a little oil and the listed spices. Spread them in an even layer.
4. Roast in a preheated 450°F oven until the tomatoes soften and release juice, about 10 minutes. Remove from oven.
5. In a medium bowl, combine the shallot, additional garlic, vinegar, and the dried spices; add the celery and minced parsley, then mix.
6. Toss the sun-dried tomatoes into the bowl with the herb mixture and crumble the goat cheese into the same bowl; set aside.
7. When the tomatoes finish, whisk in the cream with the warm tomato dressing and keep warm. Drain the lentils and fold them into the goat cheese mixture until creamy; season to taste.
8. Toast the bread slices if desired, then top each slice with the lentil mixture. Serve with a portion of the spinach and spoon the warm tomato dressing over it.