Lentil, Tomato, and Goat Cheese Salad

READY IN: 1hr 5mins
Recipe by Lizzie-Babette

Nice change of pace salad, perfect year-round, but especially nice for summer pot-lucks and cookouts, as there's no mayo to spoil. You could tweak this recipe quite a lot and add different spices to get a whole new recipe. This could work as both a main meal or as a side dish, depending on your preference.

Top Review by Maito

This was a great salad, especially with some lemon squeezed over it. The goat cheese and nuts were good on it, but certainly not necessary components. Evelyn's suggestion of using feta instead of goat cheese is a good one - that would match this dish well. I tailored this to our tastes and used less oil, mustard and goat cheese and more parsley and dill. The fresh garlic was perfect for me, I didn't think it was overpowering at all. This would be good for a picnic.

Ingredients Nutrition

Directions

  1. Cook lentils in medium pot of boiling salted water until just tender, about 25 minutes, and drain well.
  2. Whisk together in a large bowl vinegar, green onions and mustard in large bowl.
  3. Gradually whisk in oil.
  4. Season with salt and pepper to taste.
  5. Add lentils and let stand until cool.
  6. When cool, add cucumber, tomatoes, onion, dill, parsley and garlic to lentil mix.
  7. Season again with salt and pepper to taste.
  8. Cover and chill about 1 hour.
  9. Just before serving, crumble goat cheese over salad and mix gently to combine.
  10. If using lightly-toasted nuts, sprinkle over salad and gently mix in, reserving 2 T to garnish on the top.

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