Marinated Lentil Salad with Goat Cheese Recipe

This 30-minute lentil salad has little green lentils, feta or goat cheese, spinach, and a zesty homemade Dijon vinaigrette dressing. It lasts days! Serve it warm or room temperature as a meatless dinner or side.

Dressing: – ▢1 tablespoon finely chopped shallot – ▢1 tablespoon red wine vinegar – ▢1 tablespoon fresh lemon juice – ▢1 tablespoon Dijon mustard – ▢Kosher salt and freshly ground black pepper – ▢3 tablespoons extra-virgin olive oil Salad: – ▢2 cups French green lentils, rinsed – ▢1 bay leaf – ▢4 large thyme sprig – ▢Kosher salt – ▢2 carrots, peeled and finely chopped – ▢2 stalks celery, finely chopped – ▢½ red onion, finely chopped (1/4 cup) – ▢¼ cup chopped Italian parsley – ▢2-3 cups baby spinach leave – ▢½ cup goat cheese , or crumbled feta – ▢¼ cup chopped toasted walnuts, optional

INGREDIENTS

Make dressing Mix shallot, vinegar, lemon juice, Dijon, 1 ¼ teaspoons salt, and black pepper to taste in a bowl. 

INSTRUCTIONS

STEP 1

Let salt dissolve for 5 minutes, then whisk in olive oil until mixed. Another method is to shake the ingredients in a container until mixed.

STEP 2

Make lentil salad In a 4-6 quart pot, combine lentils, bay leaf, thyme sprigs, 2 tablespoons salt, and 6 cups water. Cook 15 minutes at a simmer after boiling.

STEP 3

Add carrots, celery, and onion to lentils and cook 5-10 minutes until soft. Most of the liquid will be absorbed.

STEP 4

Return the lentils to the pot or dish after draining. Remove bay leaf and thyme sprigs. Pour dressing over and mix. Stir in parsley and spinach.

STEP 5

Sprinkle cheese and walnuts on the salad and serve warm or room temperature.

STEP 6

Pappardelle Pasta with Portobello Mushroom Ragu Recipe 

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