Description
A fresh and hearty lentil salad tossed with crisp vegetables, herbs, and a tangy lemon dressing. Finished with creamy goat cheese, it’s a balanced and flavorful dish perfect for any meal.
Ingredients
- 1 cup French green lentils (or brown or green lentils)
- 3 cups chicken broth
- 1 bay leaf
- 1 large carrot, finely diced
- 2 ribs celery, finely diced
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 3 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup extra-virgin olive oil
- 3 oz goat cheese
Instructions
- Rinse the lentils thoroughly and remove any debris. In a medium saucepan, combine lentils, chicken broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 20–30 minutes until tender. Remove bay leaf, drain, and let cool.
- In a large bowl, mix together the carrot, celery, thyme, parsley, garlic, Dijon mustard, honey, salt, pepper, lemon juice, and olive oil.
- Add the cooled lentils to the bowl and toss to combine evenly. Taste and adjust seasoning as needed.
- Transfer to a serving dish and crumble goat cheese over the top before serving.
Notes
- French green lentils hold their shape best, but brown or green lentils work well too.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- This salad can be made ahead and stored in the refrigerator for up to 3 days.
- Serve slightly warm or chilled depending on preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 15 mg
