Marinated Lentil Salad with Goat Cheese
Serves 6
10 mins prep
25 mins cook
35 mins total
This 30-minute lentil salad recipe is made with small green lentils, feta or goat cheese, and spinach, and marinated in a tangy homemade Dijon vinaigrette dressing. It keeps for days! Serve it warm or at room temperature as a meatless meal or side dish.
Dressing:
Salad:
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Make the dressing
Combine the shallot, vinegar, lemon juice, Dijon, 1 ¼ teaspoons salt and black pepper to taste in a bowl. Let sit 5 minutes to dissolve the salt, then whisk in the olive oil until blended. Another option is to put all the ingredients in a jar and shake vigorously until blended.
Prepare the lentil salad
Put the lentils, bay leaf and thyme sprigs in a 4-6 quart pot and cover generously with water and 2 teaspoons salt. Bring to a boil, then reduce heat to a simmer and cook 15 minutes.
Add the carrots, celery and onion to the lentils and continue cooking 5-10 minutes, until the lentils are tender. They will have absorbed most, but not all of the liquid.
Drain the lentils and transfer back to the pot or to a serving bowl. Pluck out the bay leaf and thyme sprigs and discard. Pour the dressing over and stir to coat. Add the parsley and spinach and stir through.
Sprinkle the cheese and walnuts over the salad and serve warm or at room temperature.
