Lemony Lentil And Goat Cheese Salad Recipes

FRENCH LENTIL SALAD WITH GOAT CHEESE

Steps:

• Before cooking the lentils, make sure you rinse them well and pick over them to remove any small rocks or debris. Combine lentils, chicken broth and bay leaf in a medium saucepan. Bring to a boil, then turn heat down and simmer until lentils are tender, 25-30 minutes for French green lentils or 20-25 minutes for common brown or green lentils. Remove bay leaf, strain and let cool.
• In a large bowl, combine all remaining ingredients except goat cheese. Add cooled lentils and toss to combine. Taste and adjust seasoning if necessary. Transfer salad to serving dish, crumble goat cheese over top and serve.
• Note: When preparing this recipe, be sure to build in at least 10 minutes to cool the lentils after they have cooked.

WARM LENTIL SALAD WITH GOAT CHEESE

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.

LEMONY LENTIL SALAD

Steps:

• In a medium saucepan of boiling salted water, cook lentils until crisp-tender, about 15 minutes. Drain, rinse under cold water to stop further cooking, and drain again.
• Meanwhile, in a medium bowl whisk together lemon zest, lemon juice, oil, mustard, and tarragon. Add drained lentils, bell peppers, and scallions; season well with salt and pepper. Serve at room temperature or chilled.

LEMONY LENTIL AND GOAT CHEESE SALAD

Steps:

• Combine the lemon juice, lemon zest, oil, garlic, and salt in a bowl. Gently stir in the lentils, tomato, onion, parsley, and goat cheese. Serve over the arugula.

WARM LENTIL SALAD WITH 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.

WARM RED LENTIL SALAD WITH GOAT OR FETA CHEESE

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.

LENTIL, TOMATO AND GOAT CHEESE SALAD

Steps:

• Cook lentils in partially covered pot until they are tender but not mushy, 12 to 15 minutes.
• Slice onion into rings about 1/4-inch thick. Prepare stove-top grill, and grill onion, turning once or twice.
• Wash, trim and cut white part from leek; mince white part.
• Wash, trim and chop fennel bulb.
• Heat olive oil in small nonstick skillet, and saute leek and fennel until fennel softens.
• Wash, trim and slice tomatoes into 1/4-inch thick slices, and place in bowl with 1 tablespoon of balsamic vinegar, mixing to coat well.
• Mince garlic.
• When lentils are cooked, drain and rinse. Stir in leek, fennel, garlic and remaining balsamic vinegar. Season with salt and pepper.
• Slice cheese, and heat at 400 degrees in toaster oven for a couple of minutes, until it begins to bubble.
• Wash, dry and chop basil; stir 2 tablespoons into lentils.
• Arrange lentil mixture on serving platter. Top with tomatoes. Place grilled onions in center, place cheese rounds on top of tomatoes, sprinkle with basil.

FRENCH LENTIL SALAD WITH GOAT CHEESE AND ROASTED RADISHES

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.

LENTIL SALAD WITH GOAT CHEESE AND MINT

Steps:

• Vinaigrette: Whisk everything but the oil together in a small bowl. Slowly pour the oil in, and whisk constantly until emulsified.
• Salad: Rinse lentils and place in a large saucepan with the water and bay leaf and bring to a boil, then lower the heat and simmer until tender, about 20 minutes.
• While the lentils are cooking, bring a small pot of water to a boil. Drop in the onions for 20 seconds and drain, then toss with 1 tablespoon of Champagne vinegar.
• Drain, then toss the warm lentils in a large bowl with the vegetables and vinaigrette. Set aside and allow to marinate for 30 minutes, stirring occasionally as the salad cools.
• Add mint and season with salt, pepper, and a splash of Champagne vinegar, to taste. Remove the bay leaf.
• Crumble the goat cheese over the salad and serve.