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Simple Lentils and Goat Cheese Salad Recipes

Lentil and Goat Cheese Salad


Here is a nice change of pace for your next picnic. Take the cheese and lettuce along in separate containers and put the salad together at the picnic site. This is perfect with cold cuts; a robust country pate; lots of cheeses; and good, crusty bread. A simple and quick salad recipes.


Makes 6 to 8 servings

  • 2 cups brown or green lentils, carefully picked over, simmered in beef stock to cover until tender, 45 to 60 minutes, drained, and cooled, stock reserved for another use

  • cup minced green bell pepper

  • 2 bunches (12 to 16) green onions (scallions), white and light green parts only, thinly sliced

  • 1 clove garlic, minced

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon chopped fresh thyme

  • 1 tablespoon red wine vinegar

  • 1 teaspoon Dijon-style mustard

  • Salt and freshly ground black pepper to taste

  • 1/3 cup olive oil

  • Leaf lettuce

  • 1 cup crumbled goat cheese, or feta

  1. In a medium-size bowl, toss together the lentils, bell pepper, green onions, and garlic.

  2. In a jar with a tight-fitting lid, combine the herbs, vinegar, mustard, salt, pepper and olive oil. Cover and shake until well combined. Toss this dressing with the lentils. Chill several hours or up to two days.

  3. To serve, bring the lentils to room temperature. Arrange the leaf lettuce in a small salad bowl. Pile the lentils on top. Garnish with the cheese.

Note: if the simple salad recipes will be served a day or two after making it, you may want to add a little more dressing to the lentils.

More about Simple Lentils Vegetables Salad Recipes


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