Lentil Salad Recipe with Herbed Goat Cheese and Balsamic Vinaigrette
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!
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.
Notes
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.