Lentil, Tomato And Goat Cheese Salad Recipe

Name: Lentil, Tomato And Goat Cheese Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup red lentils; 1 pound red onion (about 1 very large); 1 large leek to yield 1/2 cup finely chopped; 1 small bulb fennel to yield 1/2 cup finely chopped, reserving leftovers for future use; 1 teaspoon olive oil; 12 ounces ripe tomato (if possible one red and one yellow); 4 tablespoons balsamic vinegar; 2 medium cloves garlic; ⅛ teaspoon salt; Freshly ground black pepper; 4 tablespoons reduced-fat goat cheese (4 slices about 1/8 inch thick); 2 large sprigs basil to yield 4 tablespoons chopped

Servings: persons

1 cup red lentils
1 pound red onion (about 1 very large)
1 large leek to yield 1/2 cup finely chopped
1 small bulb fennel to yield 1/2 cup finely chopped, reserving leftovers for future use
1 teaspoon olive oil
12 ounces ripe tomato (if possible one red and one yellow)
4 tablespoons balsamic vinegar
2 medium cloves garlic
⅛ teaspoon salt
Freshly ground black pepper
4 tablespoons reduced-fat goat cheese (4 slices about 1/8 inch thick)
2 large sprigs basil to yield 4 tablespoons chopped

1
Cook lentils in partially covered pot until they are tender but not mushy, 12 to 15 minutes.
2
Slice onion into rings about 1/4-inch thick.
3
Prepare stove-top grill, and grill onion, turning once or twice.
4
Wash, trim and cut white part from leek; mince white part.
5
Wash, trim and chop fennel bulb.
6
Heat olive oil in small nonstick skillet, and saute leek and fennel until fennel softens.
7
Wash, trim and slice tomatoes into 1/4-inch thick slices, and place in bowl with 1 tablespoon of balsamic vinegar, mixing to coat well.
8
Mince garlic.
9
When lentils are cooked, drain and rinse.
10
Stir in leek, fennel, garlic and remaining balsamic vinegar.
11
Season with salt and pepper.
12
Slice cheese, and heat at 400 degrees in toaster oven for a couple of minutes, until it begins to bubble.
13
Wash, dry and chop basil; stir 2 tablespoons into lentils.
14
Arrange lentil mixture on serving platter.
15
Top with tomatoes.
16
Place grilled onions in center, place cheese rounds on top of tomatoes, sprinkle with basil.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 cup red lentils, 1 pound red onion (about 1 very large), 1 large leek to yield 1/2 cup finely chopped, 1 small bulb fennel to yield 1/2 cup finely chopped, reserving leftovers for future use, and more.

Yes, Lentil, Tomato And Goat Cheese Salad 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.

That's it — enjoy your meal!

Lentil, Tomato And Goat Cheese Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions