Lentil Salad With Goat Cheese and Mint

“From Everyday Greens by Annie Somerville.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Vinaigrette: Whisk everything but the oil together in a small bowl. Slowly pour the oil in, and whisk constantly until emulsified.
  2. 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.
  3. 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.
  4. 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.
  5. Add mint and season with salt, pepper, and a splash of Champagne vinegar, to taste. Remove the bay leaf.
  6. Crumble the goat cheese over the salad and serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: