French Lentil Salad With Goat Cheese And Walnuts Recipe

This French lentil salad with goat cheese and walnuts is a delicious and nutritious dish. The lentils are cooked until tender and then tossed with a tangy vinaigrette dressing. The addition of creamy goat cheese and crunchy walnuts adds a wonderful texture and flavor to the salad. It can be served as a side dish or a light main course, and is perfect for a summer picnic or a quick and easy weeknight dinner.

4.9
30 Rating -
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1hr total
1hr total
French Lentil Salad With Goat Cheese And Walnuts
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Ingredients for French Lentil Salad With Goat Cheese And Walnuts Recipe

  • 1/4 cup French Lentils
  • 1/2 cup Water
  • 3/4 tablespoon Olive Oil
  • 1/2 tablespoon Red Wine Vinegar
  • 1/4 teaspoon Dijon Mustard
  • As required Salt And Pepper To Taste
  • 1 ounce Goat Cheese, Crumbled
  • 0.13 cup Chopped Walnuts
  • 1/2 tablespoon Chopped Fresh Parsley

Directions: French Lentil Salad With Goat Cheese And Walnuts Recipe

Cooking Directions

  • STEP 1.Rinse the lentils under cold water and drain.
  • STEP 2.In a large pot, bring water to a boil and add the lentils. Cook until tender, about 20-25 minutes.
  • STEP 3.While the lentils are cooking, prepare the vinaigrette by whisking together olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a small bowl.
  • STEP 4.Once the lentils are cooked, drain them and transfer to a large bowl. Pour the vinaigrette over the lentils and toss to coat.
  • STEP 5.Add crumbled goat cheese, chopped walnuts, and chopped fresh parsley to the lentils. Gently toss to combine.
  • STEP 6.Serve the salad at room temperature or chilled. It can be stored in the refrigerator for up to 3 days.
  • STEP 7.Enjoy the French lentil salad with goat cheese and walnuts as a side dish or a light main course.

Cooking Tips

  • Make sure to rinse the lentils before cooking to remove any dirt or debris.
  • To add extra flavor, you can cook the lentils in vegetable or chicken broth instead of water.
  • If you don't have red wine vinegar, you can substitute it with balsamic vinegar or lemon juice.
  • Feel free to customize the salad by adding other vegetables like cherry tomatoes or cucumber.
  • For a vegan version, omit the goat cheese or substitute it with a vegan cheese alternative.

Storage and Serving

  • Store the salad in an airtight container in the refrigerator for up to 3 days.
  • Serve the salad at room temperature or chilled.
  • Garnish with additional chopped parsley and a drizzle of olive oil before serving, if desired.
Nutrition
value
537
calories per serving
47 g Fat15 g Protein16 g Carbs8 g FiberOther

Current Totals

  • Fat
    47g
  • Protein
    15g
  • Carbs
    16g
  • Fiber
    8g

MacroNutrients

  • Carbs
    16g
  • Protein
    15g
  • Fiber
    8g

Fats

  • Fat
    47g

Vitamins & Minerals

  • Calcium
    355mg
  • Iron
    4mg
  • Vitamin A
    1456mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    126mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    41mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    102mg
  • Manganese
    2mg
  • Phosphorus
    314mg
  • Selenium
    18mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp