French Cuisine
Lentil Salad with Goat Cheese
This French lentil salad perfectly demonstrates the brilliance of home-style French cooking, which effortlessly turns hearty legumes into refined meals. Warm boiled lentils provide a satisfying earthy texture and nutty undertone, which are elevated by a classic Dijon vinaigrette. The sharp and zesty dressing deeply seasons the warm lentils, while a scattering of creamy, slightly salty goat cheese gently softens into the salad from the residual heat. Fresh greens finish the plate, providing a crisp, refreshing crunch that makes this ideal for a wholesome lunch.
Dishday
Recipe overview
- Total time
- 35 min
- Prep
- 10 min
- Cooking
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- French Cuisine
Nutrition
per serving
- Calories
- 310 kcal
- Protein
- 15 g
- Fat
- 16 g
- Carbs
- 28 g
- Fiber
- 6 g
Step by step
Method
- 01
Rinse the lentils thoroughly under cold water
Rinse the lentils thoroughly under cold water. Place in a pot, cover with water (1:2.5 ratio), bring to a boil, then simmer covered over low heat for 20–25 minutes until tender yet firm.
- 02
While lentils cook, make the vinaigrette
While lentils cook, make the vinaigrette: whisk the Dijon mustard, wine vinegar, salt, and pepper in a small bowl. Slowly drizzle in the olive oil while whisking constantly until thick and emulsified.
- 03
Wash and thoroughly dry the greens to remove excess water
Wash and thoroughly dry the greens to remove excess water. Coarsely chop the greens or tear them with your hands, and gently crumble the soft goat cheese into bite-sized pieces.
- 04
Drain the cooked lentils completely through a colander
Drain the cooked lentils completely through a colander. Transfer them back to a bowl while still hot, pour the mustard vinaigrette over them, mix gently, and let absorb for 5 minutes.
- 05
Combine the warm, dressed lentils with the chopped fresh gree…
Combine the warm, dressed lentils with the chopped fresh greens in a serving bowl. Top evenly with crumbled goat cheese and a final crack of black pepper.
Dishday
Useful advice
Cooking tip
The key is dressing the lentils while they are still warm. Hot lentils act like a sponge, instantly drawing in the olive oil and vinegar flavors, whereas cold lentils will just repel the dressing.
How to serve
Serve the salad slightly warm or at room temperature. Place the seasoned lentils over a bed of crisp greens and crumble the goat cheese over the top just before presenting.
How to store
Cooked lentils coated in the dressing can be stored in the refrigerator in an airtight container for up to 2 days. Toss in the fresh greens and goat cheese right before eating.
Note
Green French lentils (especially Puy lentils) or black Beluga lentils are preferred as they hold their shape perfectly during cooking and never turn mushy.
