Roast Vegetable Puy Lentil And Goat Cheese Salad Recipes

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FRENCH LENTIL SALAD WITH GOAT CHEESE



French Lentil Salad with Goat Cheese image

This hearty lentil salad is perfect for a light dinner or a wholesome on-the-go lunch.

Provided by Jennifer Segal

Categories     Dinner

Time 45m

Yield 4 as a side dish, 2 as a main course

Number Of Ingredients 15

1 cup French green lentils (or common brown or green lentils)
3 cups chicken broth
1 bay leaf
1 large carrot, finely diced
2 ribs celery, finely diced
1 teaspoon finely chopped fresh thyme (or ½ teaspoon dried)
3 tablespoons chopped fresh parsley
1 garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons freshly squeezed lemon juice, from one lemon
¼ cup extra virgin olive oil, best quality such as Lucini or Colavita
3 ounces 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.

Nutrition Facts : Calories 432, Fat 21g, Carbohydrate 40g, Protein 21g, SaturatedFat 6g, Sugar 7g, Fiber 16g, Sodium 675mg, Cholesterol 15mg

ROAST VEGETABLE, PUY LENTIL AND GOAT CHEESE SALAD



Roast Vegetable, Puy Lentil and Goat Cheese Salad image

This is one of my favorite salads, and it's easy and super, super healthy. Measurements are approximate.

Provided by Glitterhoof

Categories     Grains

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

1 cup dried brown lentils, rinsed (or 2 cans cooked, rinsed. I prefer Puy lentils)
1 (8 ounce) can chickpeas (rinsed)
1 medium sweet potato
1 red onion
1 medium zucchini
1 red pepper
125 g soft fresh goat cheese
1/4 cup olive oil
1 tablespoon red wine vinegar
2 tablespoons mixed herbs
salt and pepper
4 cups rocket
4 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon sea salt
1 teaspoon fresh cracked pepper

Steps:

  • Preheat over to 350 degrees.
  • Place rinsed lentils in a pot with 3-4 cups water and simmer until cooked (approximately 20-30 minutes). Drain, place in a large bowl and set aside.
  • Drain and rinse chickpeas and add to bowl with cooked lentils.
  • Dice sweet potato, zucchini, onion and pepper into 1/2 inch pieces, place on baking sheet and drizzle with olive oil, red wine vinegar, mixed herbs, salt and pepper. Toss to coat and spread evenly. Place in oven. Check vegetables every 5-10 minutes to ensure they're not burning, and stir occasionally. Once they tender and browned remove from oven to cool, the add to bowl with lentils and chick peas.
  • Add remaining oil, balsamic vinegar, salt an pepper to bowl and stir to combine.
  • Crumble goat cheese and stir gently into the mixture.
  • If eating immediately serve lentils on a bed of rocket. This salad keeps well in the fridge for several days, but only add the rocket before eating.

Nutrition Facts : Calories 315.1, Fat 17.6, SaturatedFat 4.3, Cholesterol 7.2, Sodium 305.3, Carbohydrate 28.4, Fiber 10.1, Sugar 3.9, Protein 11.7

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