Marinated Lentil Salad with Goat Cheese
Serves 610 mins prep25 mins cook
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.
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What you need
Instructions
Make the dressing 0 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 1 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. 2 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. 3 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. 4 Sprinkle the cheese and walnuts over the salad and serve warm or at room temperature.View original recipe
