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Lentil Salad with Creamy Goat cheese

Lentil Salad with Creamy Goat Cheese

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Side Dish
Cuisine Mediterranean
Servings 4

Equipment

  • Medium Saucepan with Lid for cooking lentils
  • Large skillet or sauté pan for roasting onion and vegetables
  • Small bowl or jar to whisk the dressing
  • Cutting board and knife for prepping veggies
  • Measuring cups and spoons
  • Large Mixing Bowl to toss everything together

Ingredients
  

  • 1 cup brown or green lentils rinsed and picked through
  • 4 cups water or low‑sodium vegetable broth
  • 1 small red onion thinly sliced
  • 1 cup cherry tomatoes halved
  • 1 medium carrot peeled and cut into thin sticks
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 2 tablespoons extra‑virgin olive oil plus more for drizzling
  • 1 teaspoon Dijon mustard
  • 1 tablespoon red wine vinegar or lemon juice
  • 1/4 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper
  • 2 ounces goat cheese crumbled (about 1/2 cup)
  • 2 cups baby spinach or mixed greens
  • 1/4 cup toasted walnuts or pecans roughly chopped

Optional add‑ins: fresh parsley or basil, olives, roasted sweet potato

Optional garnishes: extra olive oil drizzle, lemon zest, cracked pepper

Instructions
 

Cook the lentils

  1. In a medium saucepan, combine the rinsed lentils with water or vegetable broth.
  2. Bring to a boil over medium-high heat, then reduce to a gentle simmer.
  3. Cover and cook 20–22 minutes until tender but still holding shape. Periodically check for doneness. Drain any excess cooking liquid.

Alternative: For Instant Pot, use “Lentil/Bean” function with 1 cup lentils and 1.25 cups broth for about 9 minutes, quick release.

    Roast the vegetables

    1. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat.
    2. Add sliced red onion and minced garlic. Sauté 3 minutes until fragrant.
    3. Add carrots and bell pepper; sauté for another 5–7 minutes until tender-crisp.
    4. Add cherry tomatoes just for the last 2 minutes—softening but retaining shape. Season with salt and pepper. Remove from heat.

    Alternatively, roast vegetables in a 400 °F oven for 15 minutes: toss with oil and roast until edges brown.

      Prepare the dressing

      1. In a small bowl or jar, whisk together Dijon mustard, red wine vinegar (or lemon juice), a pinch of salt and pepper.
      2. While whisking, slowly drizzle in 2 tablespoons olive oil until an emulsion forms.

      Assemble the salad

      1. In a large mixing bowl, combine warm lentils and roasted vegetables.
      2. Pour the dressing over and gently toss to coat.
      3. Fold in baby spinach (it will slightly wilt with the warmth) and half the goat cheese.
      4. Transfer to serving bowls or a platter, top with the remaining goat cheese and toasted nuts.
      5. If using fresh herbs or optional olives, sprinkle them on now. Drizzle a bit more oil, and—if desired—grate lemon zest over top.