-Bring 10 cups of water to a boil in a medium saucepan.
-Wash and sort 1 cup green lentils.
-Add lentils, and simmer, stirring occasionally, until tender, about 15 minutes. Drain.
-Meanwhile, heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat until hot but not smoking.
-Chop up the following into small dice.
1 fennel bulb
4-5 green onions
The stems from 1 bunch of rainbow chard
-Add the diced vegetables to the pan and cook, stirring occasionally, until they begin to soften, about 10 minutes.
-Chop up some basil, dill or parsley, about 4 TBS in all.
-Roll the leaves from the rainbow chard bunch up and cut them into small slivers.
-Stir in the following:
2 TBS balsamic or sherry vinegar
1 TBS olive oil
The chopped herbs and rainbow chard
-Transfer to a large bowl.
-Drain lentils and add to bowl with vegetables.
-Season with sea salt and freshly ground black pepper.
-Crumble 4 ounces fresh goat chevre into bowl and toss gently to combine.