Green Lentil Salad With Baby Spinach And Goat Cheese Recipes

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BAKED LENTILS WITH GOAT CHEESE



Baked Lentils With Goat Cheese image

The French green Le Puy lentils are smaller and firmer than brown lentils, but have the same type of earthy flavor. They lend themselves to dishes where you want the lentils to stay intact like salads and sides. "Beluga lentils" will also work for this salad.

Provided by Martha Rose Shulman

Categories     weekday, salads and dressings

Time 1h

Yield Serves 4 to 6 as a main dish salad, 8 as a side

Number Of Ingredients 14

1 pound green or beluga lentils about 2 1/4 cups, washed and picked over
1 medium onion, cut in half and peeled
2 large garlic cloves, crushed
1 bay leaf
Salt, preferably kosher salt to taste
1/4 cup minced flat-leaf parsley, or a mixture of parsley and chives
4 ounces fresh goat cheese, cut in rounds
1/4 cup sherry vinegar or red wine vinegar
1 garlic clove, minced
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/2 cup cooking liquid from the lentils
Salt, preferably kosher salt
freshly ground pepper to taste

Steps:

  • Place the lentils in a large saucepan or soup pot with the halved onion, the garlic cloves, and the bay leaf. Add enough water to cover by 1 1/2 inches. Bring to a simmer, add 1 teaspoon salt, cover and simmer 30 minutes, or until the lentils are tender all the way through but intact. Set a strainer over a bowl and drain the lentils. Remove the onion halves, bay leaf, and garlic and discard. Return the liquid to the pot and bring to a boil. Reduce to 1/2 cup.
  • Preheat the oven to 350ºF. Whisk together the vinegar, garlic, Dijon mustard, olive oil, and cooking liquid from the lentils. Season to taste with salt and pepper. Toss with the lentils. Stir in the parsley (or parsley and chives), place in a baking dish and top with the rounds of goat cheese. Heat through for 15 minutes, until the goat cheese has softened, and serve.

Nutrition Facts : @context http, Calories 413, UnsaturatedFat 9 grams, Carbohydrate 51 grams, Fat 14 grams, Fiber 9 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 371 milligrams, Sugar 2 grams, TransFat 0 grams

WARM LENTIL SALAD WITH GOAT CHEESE



Warm Lentil Salad With Goat Cheese image

Even people who swear they don't abide beans find pleasure in the distinctive, profound flavor of lentils. They also cook quickly, and you want them on the al dente side for this salad. That means they'll be ready in 25 minutes, still a long enough simmering time to yield a savory broth. Goat cheese and lentils make a particularly good pairing; the little earthy-sweet legumes love a salty-umami complement (that's why you so often see them paired with sausage and other cured pork products), and goat cheese fits the bill. Here the combination is especially cozy, as the cheese melts into the warm lentils, bathing them in a creamy dressing. Lentils and vinegar also marry well. The key here is to add the dressing while the lentils are still warm, even if you don't plan on serving the salad warm. I spoon the mixture onto a bed of wild arugula, though regular will do if you can't find the sharper tasting, wispy wild variety.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 12

2 cups/14 ounces green, brown or black lentils, rinsed and picked over
1 small or 1/2 large onion, halved
3 garlic cloves, minced
1 bay leaf
Salt
1/4 cup red wine vinegar or sherry vinegar
1/3 cup extra-virgin olive oil
1/4 cup broth from the lentils
3 to 4 ounces goat cheese (to taste), crumbled
Black pepper
1/4 cup minced chives or parsley, or both
2 cups wild or baby arugula

Steps:

  • In a medium pot, combine lentils, onion, two of the garlic cloves and the bay leaf with 6 cups water. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust salt. Using tongs, remove onion and bay leaf. (You may cook lentils up to four days ahead and store in the refrigerator. Bring back to a simmer and proceed with recipe.)
  • In a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste and olive oil. Set aside.
  • Place a strainer over a bowl and carefully drain lentils, reserving 1/4 cup of the broth. Return lentils to the pot. Whisk reserved broth into the dressing, then stir dressing into lentils. Add goat cheese and stir until it has melted into the lentils. Season to taste with pepper. Stir in herbs.
  • Line a platter, salad plates or wide bowls with arugula. Top arugula with the lentils. Serve warm.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 11 grams, Carbohydrate 50 grams, Fat 16 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 335 milligrams, Sugar 3 grams

ARUGULA AND LENTIL SALAD WITH GOAT CHEESE



Arugula and Lentil Salad with Goat Cheese image

With green lentils anchoring a medley of tangy goat cheese and peppery arugula, this nicely textured salad is both light and filling.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 9

1/2 cup dried French green lentils, rinsed, drained, and picked over
1 small red onion, halved
3 tablespoons red-wine vinegar
3/4 teaspoon Dijon mustard
1/4 cup plus 2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 ounces baby arugula (6 cups loosely packed)
12 ounces cherry tomatoes, halved if large
3 ounces goat cheese, crumbled

Steps:

  • Place lentils and 1 onion half in a medium saucepan; cover with cold water by 2 inches. Bring to a boil. Reduce heat, and simmer, partially covered, stirring occasionally, until lentils are tender, about 20 minutes. Drain; discard onion half. Transfer lentils to a medium bowl.
  • Chop remaining onion. Combine vinegar and mustard. Pour in oil in a slow, steady stream, whisking constantly until emulsified. Add chopped onion. Season with salt and pepper. Toss lentils with half the vinaigrette; let cool.
  • Arrange half the arugula on a platter. Spoon half the lentils on top. Top with half the tomatoes and half the goat cheese. Repeat with remaining ingredients to form another layer; drizzle with remaining vinaigrette.

WARM LENTIL SALAD WITH GOAT CHEESE



Warm Lentil Salad with Goat Cheese image

Hearty lentils and tangy goat cheese pair perfectly in this healthy side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 11

3/4 cup green lentils (4.75 ounces)
3 tablespoons extra-virgin olive oil
3 shallots, thinly sliced crosswise and separated into rings
1 carrot, cut into 1/4-inch dice
1 stalk celery, cut into 1/4-inch dice
1 red bell pepper, ribs and seeds removed, cut into 1/4-inch dice
2 teaspoons coarsely chopped fresh flat-leaf parsley
2 tablespoons balsamic or sherry vinegar
6 ounces spinach, stemmed and coarsely chopped (about 2 cups)
Coarse salt and freshly ground black pepper
4 ounces fresh goat cheese

Steps:

  • Bring a medium saucepan of water to a boil. Add lentils, and simmer, stirring occasionally, until tender, about 15 minutes.
  • Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat until hot but not smoking. Add shallots, and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add carrot, celery, and bell pepper; continue to cook, stirring occasionally, until vegetables are tender, about 5 minutes more. Stir in parsley, vinegar, and remaining tablespoon oil. Transfer to a large bowl.
  • Drain lentils, and add to bowl with vegetables. Stir in spinach, and season with salt and black pepper. Crumble goat cheese into bowl, and toss gently to combine.

FRENCH LENTIL SALAD WITH GOAT CHEESE AND ROASTED RADISHES



French Lentil Salad with Goat Cheese and Roasted Radishes image

Spicy radishes are mellowed by roasting, and they keep their vibrant color and become juicy bites in this lentil and arugula salad. A shallot vinaigrette further accentuates their flavor and gives an extra boost of deliciousness to the lentils.

Provided by Vallery Lomas

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 13

2 bunches radishes (7 1/2 ounces each), larger radishes halved
1/3 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 shallot, chopped
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
1 tablespoon grainy Dijon mustard
1/4 cup white wine vinegar
2 1/2 cups cooked French green lentils (from 1 cup dry lentils), warm or cooled
1/4 cup roasted salted almonds, roughly chopped
3 cups baby arugula
Zest of 1 lemon, for garnish
2 ounces goat cheese, crumbled

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the radishes with 2 tablespoons of the oil on a baking sheet and season with salt and pepper. Roast until golden brown and just tender, 25 to 30 minutes, flipping them once halfway through the cooking time.
  • Whisk the shallot, garlic, thyme leaves, Dijon mustard and vinegar together in a small bowl. While whisking, slowly drizzle in the 1/3 cup of oil. Season with salt and pepper to taste.
  • Put the roasted radishes, cooked lentils, almonds and dressing in a large bowl and toss to combine. Allow to marinate for at least 30 minutes in the refrigerator and up to overnight.
  • Before serving, toss the lentil mixture with the baby arugula. Serve at room temperature topped with the lemon zest and crumbled goat cheese.

BABY SPINACH AND LENTIL SALAD



Baby Spinach and Lentil Salad image

------Lentils are very versatile and packed with protein and fiber. This is delicious served over baby spinach or mixed greens. Developed for RSC #9.------

Provided by PaulaG

Categories     Spinach

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 21

1 cup dried brown lentils
3 cups vegetable stock
2 bay leaves
1 (3 inch) cinnamon sticks
2 garlic cloves, minced
1/2 medium white onion, chopped
1/4 cup kalamata olive, chopped
1/2 medium green bell pepper, diced
2 medium roma tomatoes, diced
1/2 medium carrot, scrubbed and shredded
2 tablespoons parsley, chopped
1 lemon, juice of
2 tablespoons extra virgin olive oil
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/2 teaspoon fennel seed
1/2 teaspoon oregano (Greek if you have it.)
1/2 teaspoon crushed red pepper flakes
1/2 cup feta cheese, crumbled
salt
pepper
10 ounces Baby Spinach

Steps:

  • Sort and wash lentils, place in a pan with bay leaf, cinnamon stick and stock.
  • Bring to a boil, reduce heat and simmer 15 to 20 minutes or until tender; drain, discarding the bay leaf and cinnamon stick.
  • While the lentils are cooking, place the minced garlic and onion in a small skillet adding 1 to 2 tablespoons of the lentil cooking liquid; cook the onions and garlic until soft and lightly browned.
  • Place the lentils in a large bowl adding the olives through parsley; stir in cooked onion and garlic.
  • Combine the fennel seeds, oregano and red pepper flakes, crushing to release the flavors; add to the lentil mixture.
  • Drizzle with the lemon juice and olive oil.
  • Add feta cheese and mix to combine, season with salt and pepper to taste.
  • Chill for several hours before serving.
  • Divide the salad greens among chilled plates and top with lentil salad mixiture.

Nutrition Facts : Calories 219.4, Fat 8.4, SaturatedFat 2.7, Cholesterol 11.1, Sodium 226.5, Carbohydrate 25.6, Fiber 11.9, Sugar 3, Protein 12

WARM RED LENTIL SALAD WITH GOAT OR FETA CHEESE



Warm Red Lentil Salad With Goat or Feta Cheese image

I got this recipe out of the Fitness Food Cookbook, a christmas gift from my sister. I'm copying this recipe as is but will probably sub half the ingredients-- I don't care for goat cheese, I'll probably use feta. And I never heard of hazelnut oil; I'd sub with olive or sunflower oil. Lemon pepper would also be a nice sub for black pepper in the seasoning the cheese.

Provided by the80srule

Categories     Spinach

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 16

2 tablespoons extra virgin olive oil, divided
2 teaspoons cumin seeds
2 garlic cloves, crushed (1 tsp minced garlic)
2 teaspoons grated gingerroot (I'd use powdered ginger)
1 1/2 cups split red lentils
3 cups vegetable stock
2 tablespoons of fresh mint, chopped
2 tablespoons fresh cilantro, chopped
2 red onions, thinly sliced
4 cups baby spinach leaves
1 teaspoon hazelnut oil
100 g soft fresh goat cheese (I'll use crumbled feta)
4 tablespoons plain yogurt, strained
pepper
1 lemon, cut in quarters
toasted rye bread

Steps:

  • Heat 1 tbsp olive oil in a large saucepan over medium heat. Add the cumin seeds, garlic, and ginger and cook for about 2 minutes, stirring constantly.
  • Stir in the lentils and vegetable stock. Let cook, covered (but with venting for the steam), for 20 minutes on medium-high heat.
  • After 20 minutes, remove from heat and stir in the mint and cilantro.
  • In a frying pan (or skillet), heat the other tablespoon of olive oil over medium heat, add the onions, and cook for about 10 minutes or until softly translucent and browned.
  • Toss the spinach in the hazelnut oil in a bowl, then divide between 4 serving plates.
  • Mash the goat (or feta) cheese with the yogurt in a small bowl and season to taste with pepper.
  • Divide the lentils between the serving plates and top with the onions and cheese mixture. Garnish with lemon quarters and serve with toasted rye bread, pitas, or melba toast.

Nutrition Facts : Calories 443.9, Fat 14.9, SaturatedFat 5.2, Cholesterol 13.5, Sodium 132.9, Carbohydrate 55.1, Fiber 25, Sugar 4.9, Protein 25.8

SPINACH SALAD WITH BERRIES AND GOAT CHEESE



Spinach Salad with Berries and Goat Cheese image

I love the freshness of the berries, with the creaminess of the cheese, and crunch from the almonds! This is my perfect salad - and it is a fabulous base for some pan seared salmon, grilled shrimp, or chicken if you'd prefer to make it a heartier entrée salad!

Provided by Rebekah Rose Hills

Categories     Spinach Salad

Time 15m

Yield 2

Number Of Ingredients 7

6 cups baby spinach
1 cup halved fresh strawberries
½ cup fresh raspberries
½ cup fresh blueberries
⅓ cup crumbled goat cheese
¼ cup sliced almonds
2 tablespoons raspberry vinaigrette dressing, or more to taste

Steps:

  • Divide spinach amongst 2 plates. Top each plate with half of the strawberries, blueberries, and raspberries. Sprinkle with goat cheese and sliced almonds, adjusting quantities if needed to your tastes and preferences.
  • Drizzle salad with raspberry vinaigrette to serve.

Nutrition Facts : Calories 307.2 calories, Carbohydrate 25.2 g, Cholesterol 29.9 mg, Fat 18.1 g, Fiber 7.7 g, Protein 14.3 g, SaturatedFat 8.4 g, Sodium 496.9 mg, Sugar 14.4 g

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From pinterest.com


FRENCH LENTIL SALAD WITH GOAT CHEESE RECIPE - RECIPES.NET
2022-03-23 Bring to a boil, then turn heat down and simmer for 25 to 30 minutes for French green lentils or 20 to 25 minutes for common brown or green lentils, until lentils are tender. Remove bay leaf, strain and let cool. In a large bowl, combine all of the remaining ingredients except goat cheese. Add cooled lentils and toss to combine.
From recipes.net


BABY SPINACH WITH FRESH BERRIES, PECANS AND GOAT CHEESE IN …
Jun 9, 2014 - Think fresh berries are just for breakfast or dessert? Think again—they make an elegant addition to this salad of baby spinach, pecans, and goat cheese.
From pinterest.co.uk


DINNER TONIGHT: GREEN LENTIL SALAD WITH BABY SPINACH AND GOAT …
Dinner Tonight: Green Lentil Salad with Baby Spinach and Goat Cheese is a gluten free and vegetarian side dish. This recipe makes 2 servings with 650 calories, 30g of protein, and 34g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. If you have baby spinach leaves, bay leaf, olive oil, and a few other ...
From fooddiez.com


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