Goat Cheese, Lentil And Potato Salad

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1 1/4 cups French green lentils (9 ounces), rinsed and drained

2 Yukon Gold potatoes (about 14 ounces), peeled and cut into 1/2-inch dice

3 scallions, thinly sliced

2 medium tomatoes, seeded and finely diced

1/2 cup finely chopped flat-leaf parsley

1/4 cup finely chopped mint

1 large garlic clove, minced

1/2 cup extra-virgin olive oil

1/4 cup fresh lemon juice

Kosher salt and freshly ground pepper

8 ounces fresh goat cheese, crumbled (1 3/4 cup)

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