This Lentil Salad Recipe with Herbed Goat Cheese and Balsamic Vinaigrette is a delicious and impressive-looking but easy-to-make salad that packs a ton of nutrition!
Do you have a birthday buddy?
I do; actually, I have a few. (Give me a shout out if your birthday is also September 30th!)
But I was an adult when I first met I someone with the same birthday as mine. (Which is pretty sad, right? That would have been so much fun as a kid!)
Anyway, she and I worked together at the last job I had before I went blogging full-time. I’m not sure if it’s because we share a birthday or not, but we are definitely kindred souls.
For starters, we both adore good food, and our lunch breaks were frequently spent together enjoying it.
One day we were out to lunch and having the hardest time deciding what to order. A lentil salad caught both of our attention, and while she decided on a black bean and vegetable burrito, I ended up ordering the salad. One bite and I knew I had to recreate it at home.
Bean and Lentil Salads
If you’ve been following my blog for a while, you probably know that I’m a fan of bean and lentil salads. Here are a few more of my favorites:
- Greek-Flavored Butter Bean Salad
- Lemony Chickpea + Herb Wheat Berry Salad
- Pardina Lentil, Green Apple + Kale Salad
- Strawberry Black Bean Salad
Lentil Salad Recipe with Herbed Goat Cheese
Lentils and balsamic vinaigrette are a perfect pairing in their simplicity. And although herbed goat cheese looks impressive, it couldn’t be easier to make! Basically, just coat goat cheese in fresh herbs.
Why not enjoy a restaurant-quality meal from the comfort of your own home?!
Pro Tip: Cook up these lentils up to 5 days ahead and store them covered in the fridge! Or if you’re really pressed for time, use canned brown lentils instead.
How Long Does it Take to Cook Brown Lentils?
It takes about 20 to 30 minutes to cook brown lentils on the stovetop. Be sure to cook them until they’re tender, but not mushy!
What Can I Substitute for Brown Lentils?
Instead of cooking dried brown lentils for this recipe, you could substitute canned brown lentils. Just rinse and drain them well before using.
Alternatively, you could use Puy lentils, which are also known as French lentils. Pardina lentils, also called Spanish lentils, are a good choice!
Or you could use beans for this salad. Canned beans of any kind will work well, or you could use dried beans. If you’re using canned beans, rinse and drain them well. If you’re using dried beans, cook them until tender.
More Lentil Recipes:
- Red Lentil Bolognese
- Green Lentil Hummus
- Slow Cooker Sweet Potato, Lentil, and Chicken Sausage Soup
- Classic Lentil Burgers
- Panang Curry Red Lentil Soup
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Lentil Salad Recipe with Herbed Goat Cheese and Balsamic Vinaigrette
Herbed Goat Cheese:
- 3 tablespoons minced fresh parsley
- 2 tablespoons minced fresh chives
- 4 ounces log goat cheese sliced into 8 slices
- Sort through the lentils to remove any small stones or pieces of dirt, and then rinse with cold water in a colander. Bring the rinsed lentils and the water up to a boil in a lidded medium saucepan. Cover the saucepan, turn the heat down to a simmer, and cook until the lentils are tender but not mushy, about 20 to 30 minutes, stirring occasionally; strain.
- Whisk together all ingredients for the Balsamic Vinaigrette; set aside.
- Combine the parsley and chives in a small dish. Roll each slice of goat cheese in the herbs; set aside.
- Mix together the lentils, onion, tomato, parsley, salt, and Balsamic Vinaigrette.
- To serve, arrange the spinach on 4 plates. Mound the lentil salad on top of the spinach, and top each with 2 slices of goat cheese.
- Cook up these lentils up to 5 days ahead and store them covered in the fridge! Or if you're really pressed for time, use canned brown lentils instead.
This post was first published on An Edible Mosaic on January 10, 2014. I updated it with more information on April 15, 2020.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!