Lentil Salad Recipe With Herbed Goat Cheese and Balsamic Vinaigrette

Lentil Salad Recipe With Herbed Goat Cheese and Balsamic Vinaigrette

Ready in about half an hour (even if you take the time to cook the lentils), this easy lentil salad recipe features earthy lentils paired with fruity balsamic vinaigrette and tangy herbed goat cheese. It's perfect for a healthy lunch or light supper!

Course Salad

Cuisine American

Keyword Lentil Salad, Lentil Salad Recipe

Prep Time 8

Cook Time 25

Servings servings

Calories 281kcal

Author Faith Gorsky

Ingredients

Lentil Salad:

2/3 cup dried brown lentils (or 1 15 oz/425 g can no-salt-added brown lentils, rinsed and drained)
4 cups water
1 small red onion (finely diced)
6 ounces cherry tomatoes (halved)
2 tablespoons minced fresh parsley
1/2 teaspoon salt (slightly scant)
4 ounces baby spinach (about 4 cups; for serving)

Balsamic Vinaigrette:

1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon Dijon mustard
1 pinch black pepper

Herbed Goat Cheese:

3 tablespoons minced fresh parsley
2 tablespoons minced fresh chives
4 ounces log goat cheese (sliced into 8 rounds)

US Customary - Metric

Instructions

Prepare the lentils. 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; drain. (PRO TIP: It's important to cook lentils at a gentle simmer; boiling can cause their skins to split and turn to mush while the inside is still hard.)
Make the dressing. Whisk together all ingredients for the balsamic vinaigrette; set aside.
Coat the goat cheese. Combine the parsley and chives in a small dish. Roll each slice of goat cheese in the herbs; set aside.
Dress the lentils. Mix together the lentils, onion, tomato, parsley, salt, and vinaigrette.
Serve. Divide the spinach between 4 plates. Add 1/4 the lentil salad on top of each plate of spinach, and top each with 2 slices of goat cheese.

Notes

Make the Lentils Ahead of Time: Cook the lentils up to 5 days in advance and store them covered in the fridge. Or if you're really pressed for time, use canned brown lentils instead.
Storage:
- Balsamic Vinaigrette: Make a double batch because this salad dressing stores well in a covered glass jar in the fridge for up to 2 weeks.
- Dressed Lentils: Once the lentils are dressed (step 4 in the recipe instructions), you can store it in an airtight container in the fridge for up to 4 days.

Nutrition