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Lentil Salad With Goat Cheese and Pine Nuts

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“An Every Day with Rachael Ray recipe that is so delish!”

Ingredients Nutrition


  1. Place lentils and bay leaves in a large saucepan.
  2. Cover with water by 2 inches.
  3. Bring to a boil.
  4. Cover and reduce to a simmer.
  5. Cook for about 20 minutes until lentils are tender, but not falling apart.
  6. Drain in a colander and remove bay leaves.
  7. In a large non stick skillet over medium heat add 2 tablespoons of the olive oil.
  8. Add shallots and 1/2 teaspoon Kosher salt.
  9. Reduce the heat to low and cook until shallots are medium brown in color.
  10. Stir frequently so they do not burn.
  11. Stir in 1/4 cup red wine vinegar.
  12. Cook for 3 minutes until vinegar is absorbed.
  13. Remove from heat.
  14. In a small bowl whisk together the remaining 2 tablespoons red wine vinegar, 2 tablespoons Kosher salt, mustard and pepper.
  15. Slowly whisk in 1/4 cup olive oil to emuslsify, add garlic and set aside.
  16. Remove garlic from vinaigrette before serving.
  17. Heat a small skillet over medium-low heat, add the pine nuts and gently toss until evenly golden brown.
  18. Cool on a plate.
  19. Spoon lentils into a large serving bowl.
  20. Stir in shallots and vingaigrette.
  21. Top with crumbled goat cheese and pine nuts.
  22. Serve warm or at room temperature.

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