French Lentil Salad with Goat Cheese and Spinach

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By Veronique Eichler

French Lentil Salad with Goat Cheese and Spinach

Name: French Lentil Salad with Goat Cheese and Spinach
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: European, Mediterranean, French
Ingredients: 1 tablespoon finely chopped shallot; 1 tablespoon red wine vinegar; 1 tablespoon fresh lemon juice; 1 tablespoon Dijon mustard; Kosher salt and freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 2 cups French green lentils (rinsed); 1 bay leaf; 4 large thyme sprigs; Kosher salt; 2 carrots (peeled and finely chopped); 2 stalks celery (finely chopped); 1/2 red onion (finely chopped (1/4 cup)); 1/4 cup chopped Italian parsley; 2 - 3 cups baby spinach leaves; 1/2 cup crumbled soft goat cheese or feta cheese; 1/4 cup chopped toasted walnuts (optional)

9 steps

Prep:10minCook:25min

A quick and healthy vegetarian or vegan salad made with French lentils, goat cheese, fresh spinach and a tangy Dijon dressing.

Updated at: Thu, 17 Aug 2023 12:34:14 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories301.1 kcal (15%)

Total Fat10.4 g (15%)

Carbs34.9 g (13%)

Sugars1.8 g (2%)

Protein20.4 g (41%)

Sodium399.6 mg (20%)

Fiber9.7 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 tablespoonshallot

finely chopped

1 tablespoonred wine vinegar

1 tablespoonfresh lemon juice

1 tablespoondijon mustard

kosher salt

freshly ground black pepper

3 tablespoonsextra-virgin olive oil

2 cupsFrench green lentils

peeled and finely chopped

2stalks celery

finely chopped

¼ cupred onion

finely chopped

¼ cupitalian parsley

chopped

2 cupsbaby spinach leaves

½ cupsoft goat cheese

crumbled, or feta cheese

¼ cupwalnuts

chopped toasted, optional

Instructions

Step 1

Make the dressing: Combine the shallot, vinegar, lemon juice, Dijon, 1 1/4 teaspoons salt and black pepper to taste in a bowl. Let sit 5 minutes to dissolve the salt, then whisk in the olive oil until blended.

Step 2

Put the lentils, bay leaf and thyme sprigs in a 4-6 quart pot along with 2 teaspoons salt and 6 cups water. Bring to a boil, then reduce heat to a simmer and cook 15 minutes.

Step 3

Add the carrots, celery and onion to the lentils and continue cooking 5 – 10 minutes, until the lentils are tender. They will have absorbed most, but not all of the liquid.

Step 4

Drain the lentils and transfer back to the pot or to a serving bowl. Pluck out the bay leaf and thyme sprigs and discard. Pour the dressing over and stir to coat. Add the parsley and spinach and stir through.

Step 5

Sprinkle the cheese and walnuts over the salad and serve warm or at room temperature.

Step 6

NOTES

Step 7

Serve the salad warm or at room temperature. It keeps beautifully refrigerated for a day or two – just bring to room temperature before serving for the best flavor.

Step 8

Omit the cheese to make this a vegan salad.

Step 9

Recipe adapted from My Paris Kitchen:Recipes and Stories.

View on familystylefood.com

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