Warm Lentil Salad with Goat Cheese
The combination of lentils, spinach, and goat cheese is hearty and sophisticated. The salad's flavors are best if served warm, but it can be prepared ahead and served at room temperature. If possible, use the small French green lentils as they hold their shape and they have a wonderful nutty flavor.
  • 1 cup lentils (6 ounces), rinsed and picked over
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 large carrots, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup chopped red onion
  • 1/4 cup chopped parsley
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 4 cups trimmed spinach leaves
  • 1/2 cup crumbled mild goat cheese (2 ounces)

1. In medium saucepan, bring 2 cups water to boil over medium-high heat. Add lentils, oregano, salt, and pepper. Reduce heat to low, cover, and simmer 15 minutes. Add carrots and cook 10 minutes or until lentils are just tender. Drain lentils and carrots in colander.

2. Meanwhile, in large bowl, combine tomatoes, onion, parsley, oil, vinegar, lemon juice, and mustard.

3. Add drained lentils to bowl of vegetables. Serve salad on bed of spinach and sprinkled with goat cheese.

Nutritional Information
Per serving: 392 calories, 18g total fat, 6g saturated fat, 9.2g monounsaturated fat, 1.5g polyunsaturated fat, 18.4g dietary fiber, 22g protein, 40g carbohydrate, 14mg cholesterol, 553mg sodium.
Good source of: beta-carotene, fiber, folate, iron, lutein & zeaxanthin, magnesium, potassium, quercetin, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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