Lentil and Arugula Salad with Goat Cheese

Heat the olive oil in a saucepan and briefly sauté the rosemary needles. Add the lentils and the clear soup and simmer for 10 minutes at low temperature with the lid closed.

Rinse and clean the spring onions and cut them into fine rings. Clean arugula, rinse, spin dry and shred a little bit.

Briefly drain the lentils in a sieve.

Stir pepper, salt, vinegar and sunflower oil or other vegetable oil, mix 4 tablespoons of it into the warm lentils. Remove the skin from the garlic, squeeze it and add it, season with salt and pepper.

Score the goat cheese crosswise on both sides and fry briefly all around in a coated frying pan without fat. Mix the spring onions, arugula and remaining marinade into the lentil salad and arrange on plates with the cheese.

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