Lentil Tomato And Goat Cheese Salad Recipes

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TOMATO AND LENTIL SALAD



Tomato and Lentil Salad image

Provided by Marcela Valladolid

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 cup small green lentils
2 cloves garlic, peeled
2 teaspoons lemon zest plus 1/4 cup freshly squeezed lemon juice
2 tablespoons olive oil
2 cups cherry tomatoes, quartered
3/4 cup sliced scallions (use pale green and white parts only)
1/4 cup fresh basil, chopped
1/4 cup fresh dill, chopped
1 ear fresh corn, kernels cut off the cob
Salt and freshly ground black pepper

Steps:

  • Combine the lentils, garlic and 4 cups water in a large heavy pot. Bring to a boil and reduce to a simmer. Simmer until the lentils are soft, about 15 minutes. Drain the lentils, discarding the garlic cloves, and set aside to cool to room temperature.
  • In a mixing bowl, whisk together the lemon juice and olive oil until combined. Add the tomatoes, scallions, basil, dill, corn and cooled lentils. Season with salt and pepper. Add the lemon zest and toss to combine, making sure everything is evenly incorporated.
  • Serve cold or at room temperature. This dish can be made 1 day ahead.

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

LENTIL & TOMATO SALAD



Lentil & tomato salad image

Lentils are a substantial and healthy base to this fresh salad with onion, mango chutney, coriander, greens and tomatoes

Provided by Jane Hornby

Categories     Dinner, Side dish

Time 25m

Number Of Ingredients 11

250g dried Puy or green lentil , rinsed
juice ½ lime and juice ½ lemon
1 tbsp white wine or cider vinegar
1 red onion , thinly sliced into rings
2 tbsp extra-virgin olive oil
1 tsp ground cumin
1 small garlic clove , crushed
2 tbsp mango chutney
handful coriander , roughly chopped
250g cherry vine tomato , halved
85g baby spinach , washed and thoroughly dried

Steps:

  • Boil the lentils following pack instructions, drain, rinse well, then drain thoroughly.
  • Meanwhile, mix the citrus juices, vinegar and a pinch of salt in a salad bowl, then toss in the onion rings - after a few mins they will soften and turn pink. Whisk together the oil, cumin, garlic and chutney, then toss into the onions with the cooled lentils, coriander, tomatoes, spinach and plenty of seasoning.

Nutrition Facts : Calories 190 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.2 milligram of sodium

LENTIL, TOMATO AND GOAT CHEESE SALAD



Lentil, Tomato And Goat Cheese Salad image

Provided by Marian Burros

Time 30m

Yield 2 servings

Number Of Ingredients 12

1 cup red lentils
1 pound red onion (about 1 very large)
1 large leek to yield 1/2 cup finely chopped
1 small bulb fennel to yield 1/2 cup finely chopped, reserving leftovers for future use
1 teaspoon olive oil
12 ounces ripe tomato (if possible one red and one yellow)
4 tablespoons balsamic vinegar
2 medium cloves garlic
1/8 teaspoon salt
Freshly ground black pepper
4 tablespoons reduced-fat goat cheese (4 slices about 1/8 inch thick)
2 large sprigs basil to yield 4 tablespoons chopped

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.

Nutrition Facts : @context http, Calories 638, UnsaturatedFat 4 grams, Carbohydrate 111 grams, Fat 9 grams, Fiber 21 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 337 milligrams, Sugar 26 grams

WARM BEET AND LENTIL SALAD WITH GOAT CHEESE



Warm Beet and Lentil Salad with Goat Cheese image

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 23

2 medium beets, peeled and cut into 1-inch-thick wedges
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1/4 cup hazelnuts, walnuts or pecans, finely chopped
One 4-ounce log goat cheese
1 cup leftover lentils from Salmon with Lentils, recipe follows
1/4 pound slab or thick-cut bacon, sliced
1 medium shallot, minced
2 tablespoons apple cider vinegar
Pinch of sugar
1 large bunch frisee, torn, or 6 cups baby greens
1/4 cup extra-virgin olive oil, plus more for drizzling
2 leeks, white and light-green parts only, halved lengthwise and chopped
2 carrots, diced
3 cloves garlic, chopped
1 tablespoon tomato paste
1 cinnamon stick
1/2 pound (1 1/4 cups) French brown or green lentils
1 bunch Swiss chard
3 6 -ounce center-cut skinless salmon fillets
Kosher salt and freshly ground pepper
1 tablespoon honey
Juice of 1 lemon

Steps:

  • Preheat the oven to 400. Toss the beets with 3 tablespoons olive oil in a roasting pan and season with salt and pepper. Roast until tender, 30 minutes.
  • Meanwhile, season the nuts with salt and pepper in a shallow bowl. Cut the goat cheese into 4 even rounds. Press the cut sides in the nuts and set aside. Warm the lentils in the microwave or in a saucepan and season with salt and pepper.
  • Cook the bacon in a skillet over medium-high heat until crisp, 10 minutes, and transfer to paper towels with a slotted spoon. Add the shallot to the pan drippings and cook for 20 seconds. Remove from the heat; whisk in the vinegar and sugar.
  • Remove the beets from the oven and warm the nut-crusted goat cheese on the hot roasting pan. Toss the frisee with the bacon and dressing and divide among bowls. Top the salads with beets, lentils and a round of goat cheese. Drizzle with more olive oil.
  • Per serving: Calories 482; Fat 39 g (Saturated 12 g); Cholesterol 42 mg; Sodium 571 mg; Carbohydrate 19 g; Fiber 5 g; Protein 15 g
  • Heat 1/4 cup olive oil in a skillet over medium heat. Add the leeks and carrots and cook until tender, 5 minutes. Add the garlic and tomato paste and cook 1 minute. Increase the heat to high; add 4 cups water, the cinnamon stick and lentils. Bring to a boil, then reduce the heat to medium-high, cover and simmer until tender, 20 minutes.
  • Meanwhile, remove the Swiss chard stems; reserve 3 leaves and chop the rest. Place the whole leaves over the lentils, cover and wilt, 1 minute. Remove the chard and cover the lentils. Season the salmon with salt and pepper and wrap a wilted chard leaf around each fillet.
  • Reserve about 1 cup lentils for another use. Stir the honey and lemon juice into the remaining lentils and season with salt and pepper. Stir in the chopped chard. Place the wrapped salmon on top of the lentils, drizzle with olive oil and season with salt and pepper. Cover and cook over medium-high heat until the fish is just cooked through, 6 minutes.
  • Remove the salmon and cut into pieces. (If the lentils are dry, add a splash of water.) Divide lentils among bowls and top with salmon.
  • Per serving: Calories 510; Fat 20 g (Saturated 3 g); Cholesterol 70 mg; Sodium 357 mg; Carbohydrate 45 g; Fiber 8 g; Protein 40 g

GREEK LENTIL SALAD WITH FETA AND TOMATOES



Greek Lentil Salad with Feta and Tomatoes image

I love this Greek-inspired lentil salad with feta and tomatoes. You can certainly add other vegetables as well. It keeps well in the fridge and leftovers are great for lunch.

Provided by barbara

Categories     Salad

Time 1h20m

Yield 8

Number Of Ingredients 10

2 ½ cups green lentils, sorted and rinsed
salt and ground black pepper to taste
1 bay leaf
¼ cup extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh oregano
4 Roma tomatoes, chopped
1 small red onion, finely chopped
1 (8 ounce) package feta cheese, cubed

Steps:

  • Place lentils into a large pot and cover with water. Add salt and bay leaf and bring to a boil over medium-high heat. Cover, reduce heat, and simmer until lentils are tender yet firm to the bite, 30 to 40 minutes. Drain well and allow to cool, about 30 minutes. Remove bay leaf.
  • Mix olive oil, lemon juice, parsley, and oregano together in a bowl for the dressing. Season with salt and pepper.
  • Combine lentils, tomatoes, and onion in a large bowl. Add dressing and mix until well combined. Add feta cheese and carefully mix to combine.

Nutrition Facts : Calories 349.2 calories, Carbohydrate 40.1 g, Cholesterol 25.3 mg, Fat 14.5 g, Fiber 10 g, Protein 17.6 g, SaturatedFat 5.2 g, Sodium 347.1 mg, Sugar 4.9 g

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.

LENTIL, TOMATO, AND GOAT CHEESE SALAD



Lentil, Tomato, and Goat Cheese Salad image

Nice change of pace salad, perfect year-round, but especially nice for summer pot-lucks and cookouts, as there's no mayo to spoil. You could tweak this recipe quite a lot and add different spices to get a whole new recipe. This could work as both a main meal or as a side dish, depending on your preference.

Provided by Lizzie-Babette

Categories     Cheese

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 cup lentils (I use brown)
2 tablespoons red wine vinegar
1 bunch green onion, minced
1 tablespoon Dijon mustard
1/4 cup olive oil
1 1/3 cups diced peeled cucumbers
2/3 cup diced plum tomato (seed if you like)
1/3 cup finely-chopped red onion
2 tablespoons chopped fresh dill or 1 tablespoon dried dill
2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
3 cloves minced garlic
6 ounces soft fresh goat cheese, chilled for easier crumbling (like Montrachet)
1/4 cup lightly-toasted walnuts or 1/4 cup pine nuts, with 2 t reserved for garnish (optional)

Steps:

  • Cook lentils in medium pot of boiling salted water until just tender, about 25 minutes, and drain well.
  • Whisk together in a large bowl vinegar, green onions and mustard in large bowl.
  • Gradually whisk in oil.
  • Season with salt and pepper to taste.
  • Add lentils and let stand until cool.
  • When cool, add cucumber, tomatoes, onion, dill, parsley and garlic to lentil mix.
  • Season again with salt and pepper to taste.
  • Cover and chill about 1 hour.
  • Just before serving, crumble goat cheese over salad and mix gently to combine.
  • If using lightly-toasted nuts, sprinkle over salad and gently mix in, reserving 2 T to garnish on the top.

MARINATED LENTIL SALAD WITH CREAMY GOAT CHEESE AND RIPE TOMATOES



Marinated Lentil Salad with Creamy Goat Cheese and Ripe Tomatoes image

Categories     Bread     Salad     Cheese     Tomato     Marinate     Lunch     Goat Cheese     Lentil     Simmer     Boil

Yield makes 4 to 6 servings

Number Of Ingredients 14

1/2 pound brown lentils
1/4 medium yellow onion, stuck with 2 cloves
1 bay leaf
1/2 small red onion, finely chopped
3 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil, plus extra for drizzling
Salt
1 garlic clove, minced
1/4 teaspoon ground cumin
2 tablespoons chopped fresh mint and/or basil
Pepper
1/2 cup fresh goat cheese, such as Capriole or other good-quality domestic chèvre, blended with 1 tablespoon heavy cream or half-and-half
Sliced ripe tomatoes, as desired
Mint or basil sprigs, for garnish

Steps:

  • Place the lentils in a 2-quart saucepan with the yellow onion and bay leaf and cover with about 4 cups of cold water. Bring to a boil, then reduce the heat and simmer until lentils are tender but not mushy, 15-20 minutes.
  • Remove the lentils from the heat and pour into a colander. Run warm water over them to rinse off the sludge. Shake off any excess water, then turn the lentils into a bowl, and immediately add the red onion, vinegar, olive oil, and some salt. Stir gently with a spatula, then add the garlic, cumin, and mint. Season with salt and pepper. Marinate for 10 minutes, then taste again and adjust the acidity (adding more oil or vinegar as desired) and salt and pepper.
  • Place about 1/2 cup dressed lentils on each plate, then add a spoonful or two of goat cheese and some sliced tomatoes. Drizzle the tomatoes with olive oil, and season with salt and a grind of black pepper. A mint or basil sprig in the center makes a pretty garnish.

LENTIL SALAD WITH TOMATOES AND CHèRE



Lentil Salad with Tomatoes and Chère image

Categories     Salad     Cheese     Tomato     Vegetarian     Lunch     Goat Cheese     Legume     Lentil     Fall     Chill     Healthy     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

1 cup French green lentils (lentilles de Puy)
2 tablespoons red wine vinegar
1 shallot, minced
1 tablespoon Dijon mustard
1/4 cup olive oil
1 1/3 cups diced seed peeled cucumber
2/3 cup diced seeded plum tomatoes
1/3 cup finely chopped red onion
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 large garlic clove, minced
6 ounces soft fresh goat cheese (such as Montrachet), chilled

Steps:

  • Cook lentils in medium pot of boiling salted water until just tender, about 25 minutes. Drain well. Combine vinegar, shallot and mustard in large bowl. Gradually whisk in oil. Season with salt and pepper. Add lentils. Let stand until cool.
  • Add cucumber, tomatoes, onion, dill, parsley and garlic to lentils. Season with salt and pepper. Cover; chill 1 hour.
  • Crumble goat cheese over salad and mix gently to combine.

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From lesliebeck.com


LENTIL SALAD RECIPE WITH HERBED GOAT CHEESE AND BALSAMIC …
2020-04-15 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.
From anediblemosaic.com


LENTIL, TOMATO, AND GOAT CHEESE SALAD RECIPE - CHEESE.FOOD.COM
Jan 23, 2018 - Nice change of pace salad, perfect year-round, but especially nice for summer pot-lucks and cookouts, as there's no mayo to spoil. You could tweak thi. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures. Log in. Sign up. …
From pinterest.com.au


LENTIL GOAT CHEESE SALAD RECIPES | RECIPEBRIDGE RECIPE SEARCH
Lentil Salad With Goat Cheese Crostini Recipe. Recipes, cooking techniques, and news, updated daily. Chow.com - devoted to ... View Recipe. Login to Save. Lentil And Goat Cheese Salad. This tasty salad by Donna Hay combines wonderfully different textures of go ... View Recipe. Login to Save. Spiced Pumpkin, Lentil, And Goat Cheese Salad . October '09 p. 68. …
From recipebridge.com


LENTIL, TOMATO AND GOAT'S CHEESE SALAD | RECIPE | GOAT CHEESE SALAD ...
Aug 18, 2015 - A filling salad recipe made with puy lentils, goat's cheese and tomatoes. The best thing is that all the ingredients can be bought for under £5. Aug 18, 2015 - A filling salad recipe made with puy lentils, goat's cheese and tomatoes. The best thing is that all the ingredients can be bought for under £5. Pinterest. Today. Explore. When the auto-complete …
From pinterest.co.uk


HERBY FRENCH LENTIL SALAD WITH CARROTS, GOAT CHEESE, AND PISTACHIOS
2021-08-24 When the lentils are ready, drain and discard the bay leaf. Add the warm lentils to the dressing. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper and toss well to coat. Let marinate and cool to room temperature, stirring occasionally, about 20 minutes. Meanwhile, peel and dice 4 medium carrots (about 2 cups).
From thekitchn.com


WARM LENTIL SALAD WITH SPINACH & GOAT CHEESE ♥
2018-09-25 3 ounces (85g) fresh spinach, tough stems removed, cut into narrow strips. 2 ounces (60g) goat cheese, broken into pieces. Salt & pepper to taste. COOK THE LENTILS Bring the water to a boil in a medium saucepan. Stir in the lentils, cover and return to a boil, then reduce the heat to maintain a simmer and let cook until done, about 30 minutes.
From aveggieventure.com


LENTIL SALAD WITH GOAT CHEESE AND MINT - GREENS RESTAURANT
3 tablespoons chopped fresh mint. Salt and pepper. 3 ounces creamy goat cheese, about 1/2 cup. Rinse the lentils and place them in a large saucepan with the water and bay leaf and bring to a boil. Lower the heat and simmer until tender, about 20 minutes. While the lentils are cooking, bring a small pot of water to a boil.
From greensrestaurant.com


LENTIL SALAD WITH GOAT CHEESE AND MINT RECIPE | SIDECHEF
Mix until well combined and set aside. Step 8. In a large bowl, toss together the lentils, fennel, carrots and shallots. Add the lemon vinaigrette, mint, and Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) . Toss until fully incorporated. Crumble half …
From sidechef.com


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