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Beans & Legumes
Lentil Salad with Goat Cheese and Mint
Recipe

13 INGREDIENTS • 10 STEPS • 40MINS

Lentil Salad with Goat Cheese and Mint

4
2 ratings
A recipe by Bicycling Magazine: "Sometimes, a colorful, hearty salad is what you crave for dinner. This one is quick to prepare and incredibly delicious. Packed with all the right stuff, this satisfying meal featuring green lentils and creamy goat cheese will keep you full for hours of riding."
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Lentil Salad with Goat Cheese and Mint
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
A recipe by Bicycling Magazine: "Sometimes, a colorful, hearty salad is what you crave for dinner. This one is quick to prepare and incredibly delicious. Packed with all the right stuff, this satisfying meal featuring green lentils and creamy goat cheese will keep you full for hours of riding."
40MINS
Total Time
$2.01
Cost Per Serving
Ingredients
Servings
2
US / Metric
Carrot
1
Carrot
Goat Cheese
4 Tbsp
Goat Cheese
Garlic
1 clove
Garlic
Lemon
1
Lemon, juiced
Green Lentils
2/3 cup
Green Lentils
Fresh Mint
1/3 cup
Fresh Mint
Shallot
1
Shallot
Bay Leaf
1
Bay Leaf
Champagne Vinegar
2 Tbsp
Champagne Vinegar
Fennel Bulb
1/2
Fennel Bulb
Salt
3/4 tsp
Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Olive Oil
1 Tbsp
Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
344
Fat
15.8 g
Protein
20.3 g
Carbs
47.3 g
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Lentil Salad with Goat Cheese and Mint
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Remove the leaves from the stems of the Fresh Mint (1/3 cup) and discard the stems. Finely chop the mint and set aside.
step 1 Remove the leaves from the stems of the Fresh Mint (1/3 cup) and discard the stems. Finely chop the mint and set aside.
step 2
Finely chop the Shallot (1) and set aside. Mince the Garlic (1 clove) and set aside. Zest one teaspoon of Lemon (1) and zest and place in a small bowl. Juice one tablespoon of the lemon into the bowl with the zest.
step 2 Finely chop the Shallot (1) and set aside. Mince the Garlic (1 clove) and set aside. Zest one teaspoon of Lemon (1) and zest and place in a small bowl. Juice one tablespoon of the lemon into the bowl with the zest.
step 3
Trim the top and bottom of the Fennel Bulb (1/2). Slice in half lengthwise and then cut into quarter inch diced pieces. Set aside. Peel the Carrot (1) and cut into quarter inch diced pieces. Set aside.
step 3 Trim the top and bottom of the Fennel Bulb (1/2). Slice in half lengthwise and then cut into quarter inch diced pieces. Set aside. Peel the Carrot (1) and cut into quarter inch diced pieces. Set aside.
step 4
In a medium saucepan over medium high heat, add Green Lentils (2/3 cup), Bay Leaf (1), and two cups of cold water. Bring to a boil. Cover and lower heat to a simmer, cook for 14 minutes or until lentils are tender but not overcooked. Remove the bay leaf and discard.
step 4 In a medium saucepan over medium high heat, add Green Lentils (2/3 cup), Bay Leaf (1), and two cups of cold water. Bring to a boil. Cover and lower heat to a simmer, cook for 14 minutes or until lentils are tender but not overcooked. Remove the bay leaf and discard.
step 5
Drain the lentils in a colander and hold.
step 5 Drain the lentils in a colander and hold.
step 6
Meanwhile, bring a small saucepan with one cup of water to a boil. Add shallots and cook for twenty seconds. Strain and toss with one tablespoon of Champagne Vinegar (1 Tbsp).
step 6 Meanwhile, bring a small saucepan with one cup of water to a boil. Add shallots and cook for twenty seconds. Strain and toss with one tablespoon of Champagne Vinegar (1 Tbsp).
step 7
In the small bowl with the lemon, add garlic, Olive Oil (1 Tbsp), the remaining Champagne Vinegar (1 Tbsp), and Salt (1/2 tsp). Mix until well combined and set aside.
step 7 In the small bowl with the lemon, add garlic, Olive Oil (1 Tbsp), the remaining Champagne Vinegar (1 Tbsp), and Salt (1/2 tsp). Mix until well combined and set aside.
step 8
In a large bowl, toss together the lentils, fennel, carrots and shallots. Add the lemon vinaigrette, mint, and Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Toss until fully incorporated. Crumble half of the Goat Cheese (2 Tbsp) over the lentil salad.
step 8 In a large bowl, toss together the lentils, fennel, carrots and shallots. Add the lemon vinaigrette, mint, and Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp). Toss until fully incorporated. Crumble half of the Goat Cheese (2 Tbsp) over the lentil salad.
step 9
Divide the lentil salad between two plates. Crumble remaining Goat Cheese (2 Tbsp) over the salad.
step 9 Divide the lentil salad between two plates. Crumble remaining Goat Cheese (2 Tbsp) over the salad.
step 10
Serve and enjoy!
step 10 Serve and enjoy!
Tags
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Beans & Legumes
Gluten-Free
Lunch
Shellfish-Free
Dinner
Vegetarian
Summer
Middle Eastern
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