Print

Lentil Salad with Creamy Goat Cheese

Lentil Salad with Creamy Goat Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Lentil Salad with Creamy Goat Cheese is a vibrant and nutritious dish that brings together the earthly flavors of lentils with the creamy texture of goat cheese, making it an excellent choice for a healthy lunch or as a stunning side at dinner parties. This salad bursts with fresh vegetables and is drizzled with a tangy dressing, creating a delightful medley of flavors that appeals to all palates. Perfect for meal prep, this dish holds up well in the refrigerator, allowing you to enjoy its goodness throughout the week.

Ingredients

Scale
  • 1 cup brown or green lentils (rinsed and picked through)
  • 4 cups water or low-sodium vegetable broth
  • 1 small red onion (thinly sliced)
  • 1 cup cherry tomatoes (halved)
  • 1 medium carrot (peeled and cut into thin sticks)
  • 1 red bell pepper (diced)
  • 2 cloves garlic (minced)
  • 2 tablespoons extra-virgin olive oil (plus more for drizzling)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon red apple vinegar (or lemon juice)
  • 1/4 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 2 ounces goat cheese (crumbled, about 1/2 cup)
  • 2 cups baby spinach or mixed greens
  • 1/4 cup toasted walnuts or pecans (roughly chopped)

Instructions

  1. Rinse lentils under cold water and combine them with water or vegetable broth in a large pot. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until tender. Drain excess liquid.
  2. While the lentils cook, slice the red onion, halve the cherry tomatoes, cut the carrot into sticks, dice the red bell pepper, and mince garlic.
  3. Whisk together olive oil, Dijon mustard, apple vinegar, salt, and pepper in a mixing bowl.
  4. In a large bowl, mix cooked lentils with prepared vegetables. Pour dressing over and toss gently.
  5. Add crumbled goat cheese, spinach or mixed greens, and toasted nuts. Toss again without breaking up the cheese too much.

Nutrition