Step 1

Set the goat cheese out on the counter to allow it to come to room temperature while you prepare the salad.

Step 2

Bring the lentils, broth, and thyme to a boil in a large saucepan over medium-high heat. Turn the heat down to low and simmer, uncovered, for 15 minutes. Add the diced carrot and onion, cover the pot, and allow to cook for another 5-10 minutes, until the lentils are tender.

Step 3

Meanwhile, make the dressing by whisking together the olive oil, lemon juice, mustard, pressed garlic, honey, and salt.

Step 4

Toast the walnuts by placing them in a dry pan and setting it over medium heat. Shake the walnuts occasionally and remove from heat when fragrant and slightly browned (do not burn).

Step 5

Once the lentils are cooked, drain off any excess liquid and toss with the prepared dressing. Serve the lentils on a bed of arugula leaves, topped with pats of goat cheese.