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"Ingredients \u2022 \u00BC cup extra-virgin olive oil \u2022 1 medium onion, chopped fine \u2022 1 medium carrot, chopped fine \u2022 2 garlic cloves, crushed \u2022 1 cup Pardina lentils \u2022 2 tsp. Spanish smoked paprika \u2022 Salt and freshly ground black pepper \u2022 2 tsp. sherry vinegar \u2022 \u00BC lb. baby spinach \u2022 4 oz. soft mild goat cheese (\u00BD cup), at room temperature \u2022 2 tbsp. chopped chives  Directions Add 1 tablespoon of the olive oil to a medium saut\u00E9 pan and heat for a minute over medium heat, then add the onion, carrot and crushed garlic. Cook, stirring, until tender but not browned, 5 to 8 minutes.  Add the lentils and stir well to mix. Add the smoked paprika and season with salt and pepper. Pour about 2\u00BD cups cold water over lentils to cover and bring to a boil. Reduce to a simmer, cover and cook until the lentils are just done but still have bite, about 20 to 25 minutes.  Meanwhile, whisk together remaining olive oil and sherry vinegar until emulsified.  When lentils are cooked, drain well. Return to the heat in the same pan and add the baby spinach. Check the seasoning, then add the goat cheese and chives. Heat through for 1 to 2 minutes to wilt the spinach. Remove from heat and pour dressing over salad.  Divide the salad between 4 plates and if desired, sprinkle with more smoked paprika. Serves 4. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a2141/warm-pardina-lentil-salad-goat-cheese-smoked-paprika-recipe-a-59602/>