Description
A zesty and satisfying salad featuring tender lentils tossed with vegetables, fresh herbs, and a bright lemon‑Dijon vinaigrette—finished with creamy goat cheese for a flavorful and nourishing side or main.
Ingredients
1 cup French green lentils (or brown/green lentils)
3 cups chicken broth
1 bay leaf
1 large carrot, finely diced
2 celery ribs, finely diced
1 teaspoon fresh thyme, finely chopped (or ½ tsp dried)
3 tablespoons fresh parsley, chopped
1 garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons fresh lemon juice (about 1 lemon)
¼ cup extra‑virgin olive oil
3 ounces goat cheese, crumbled
Instructions
- Rinse lentils thoroughly and remove any debris. In a saucepan combine lentils, chicken broth, and bay leaf. Bring to a boil, then reduce to a simmer and cook until tender—about 25–30 minutes for French green lentils (or 20–25 minutes for brown/green).
- Remove bay leaf, drain excess liquid, and allow lentils to cool for around 10 minutes.
- In a large bowl whisk together carrot, celery, thyme, parsley, garlic, Dijon mustard, honey, salt, pepper, lemon juice, and olive oil.
- Add cooled lentils and toss gently until well coated with the dressing. Taste and adjust seasoning if needed.
- Transfer to a serving dish and top with crumbled goat cheese before serving.
Notes
- French lentils hold their shape best; brown lentils can be used but may be softer.
- Allow lentils to cool slightly before tossing so they absorb the dressing better.
- Add goat cheese just before serving to maintain texture.
- Customize with roasted vegetables or avocado for added flavor and color.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: French‑Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 10mg
