French Lentil Salad With Goat Cheese And Walnuts From 'My Paris Kitchen' Recipe

Name: French Lentil Salad With Goat Cheese And Walnuts From 'My Paris Kitchen'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups (270g) French green lentils (preferably from Le Puy); 1 bay leaf; 5 sprigs thyme; 1 carrot, peeled and finely diced; 1 small red onion, peeled and finely diced; 1 rib celery, finely diced; 1 tablespoon red wine vinegar; 1 1/4 teaspoons sea salt or kosher salt, plus more as needed; 1 teaspoon Dijon mustard; 1/3 cup (60ml) olive oil, or half walnut oil and half olive oil; 1 small shallot, peeled and minced; Freshly ground black pepper; 1/2 cup (30g) finely chopped fresh flat-leaf parsley; 1 cup (100g) walnuts or pecans, toasted and coarsely chopped; 1 cup (130g) crumbled fresh or slightly aged goat cheese or feta cheese

Servings: persons

1 1/2 cups (270g) French green lentils (preferably from Le Puy)
1 bay leaf
5 sprigs thyme
1 carrot, peeled and finely diced
1 small red onion, peeled and finely diced
1 rib celery, finely diced
1 tablespoon red wine vinegar
1 1/4 teaspoons sea salt or kosher salt, plus more as needed
1 teaspoon Dijon mustard
1/3 cup (60ml) olive oil, or half walnut oil and half olive oil
1 small shallot, peeled and minced
Freshly ground black pepper
1/2 cup (30g) finely chopped fresh flat-leaf parsley
1 cup (100g) walnuts or pecans, toasted and coarsely chopped
1 cup (130g) crumbled fresh or slightly aged goat cheese or feta cheese

1
Rinse the lentils and put them in a saucepan with plenty of lightly salted water, the bay leaf, and the thyme. Bring to a boil, decrease the heat to a simmer, and cook for 15 minutes. Add the finely diced vegetables and cook for another 5 to 10 minutes, until the lentils are tender; be careful not to overcook them.
2
While the lentils are cooking, make the dressing. Mix the vinegar, salt, mustard, oil, and shallot in a large bowl.
3
Drain the lentils well and mix them into the dressing while still warm, stirring to coat the lentils. Remove the bay leaf and thyme and let cool to room temperature, stirring occasionally.
4
Add a few grinds of black pepper and mix in the parsley, chopped nuts, and goat cheese. Taste, and add additional salt, if desired. I serve the salad at room temperature or warm. If served warm, omit the goat cheese, or crumble it on top at the last minute, so it doesn't melt-but instead, slightly softens. The salad can be made up to 2 days ahead and refrigerated. Let it come to room temperature before serving; it may need to be re-seasoned once refrigerated.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups (270g) French green lentils (preferably from Le Puy), 1 bay leaf, 5 sprigs thyme, 1 carrot, peeled and finely diced, and more.

Yes, French Lentil Salad With Goat Cheese And Walnuts From 'My Paris Kitchen' falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

French Lentil Salad With Goat Cheese And Walnuts From 'My Paris Kitchen'

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