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French Lentils and Goat Cheese Salad

OUICOOK: FRENCH LENTILS SALAD AND GOAT CHEESE

  • May 26, 2022
  • 0 Comment(s)

 

Preparation Time: 20 mins | Total Time: 60 mins | Servings: 4 to 6

I love lentil salads. They’re hearty and healthy. Every Spring I feel a lack of inspiration for cooking, I am always looking for new salad recipes and this one is my NEW favorite to make! 

We found this recipe from David Lebovitz’s version of the French classic in his cookbook, My Paris Kitchen, is a great salad to add to your repertoire.

Suggested tweaks: While Lebovitz uses parsley, walnuts, and goat cheese, you could mix-and-match different herbs, nuts, and cheese as you’d like. For example, basil, pine nuts, and Parmesan would give the salad an entirely different identity.

 

Ingredients

For the Lentils:

  • 1 1/2 cups (270g) French green lentils (preferably from Le Puy)

  • 1 bay leaf

  • 5 sprigs thyme

  • 1 carrot, peeled and finely diced

  • 1 small red onion, peeled and finely diced

  • 1 rib celery, finely diced

 

 

For the Dressing:

  • 1 tablespoon red wine vinegar

  • 1 1/4 teaspoons sea salt or kosher salt, plus more as needed

  • 1 teaspoon Dijon mustard

  • 1/3 cup (60ml) olive oil, or half walnut oil and half olive oil

  • 1 small shallot, peeled and minced

 

For Serving:

  • Freshly ground black pepper

  • 1/2 cup (30g) finely chopped fresh flat-leaf parsley

  • 1 cup (100g) walnuts or pecans, toasted and coarsely chopped

  • 1 cup (130g) crumbled fresh or slightly aged goat cheese or feta cheese

 

 

Directions

  1. Rinse the lentils and put them in a saucepan with plenty of lightly salted water, the bay leaf, and the thyme. Bring to a boil, decrease the heat to a simmer, and cook for 15 minutes. Add the finely diced vegetables and cook for another 5 to 10 minutes, until the lentils are tender; be careful not to overcook them.

  2. While the lentils are cooking, make the dressing. Mix the vinegar, salt, mustard, oil, and shallot in a large bowl.

  3. Drain the lentils well and mix them into the dressing while still warm, stirring to coat the lentils. Remove the bay leaf and thyme and let cool to room temperature, stirring occasionally.

  4. Add a few grinds of black pepper and mix in the parsley, chopped nuts, and goat cheese. Taste, and add additional salt, if desired. I serve the salad at room temperature or warm. If served warm, omit the goat cheese, or crumble it on top at the last minute, so it doesn’t melt—but instead, slightly softens. The salad can be made up to 2 days ahead and refrigerated. Let it come to room temperature before serving; it may need to be re-seasoned once refrigerated.

 

 

Et Voila! Bon Appétit! 

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Source: SeriousEat

Photo by: Snixy Kitchen

 

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