BHA & BHT Free French Lentil Salad with Goat Cheese
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Learn more →Ingredients
4 servings
For the lentils
- 1 cup french green lentils (puy lentils), rinsed
- 2 ½ cups water
- ½ tsp salt
For the salad
- 1 cup cherry tomatoes, halved
- 2 tbsp extra virgin olive oil, divided
- 1 english cucumber, diced
- 3 scallions (green tops only), thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ¼ cup fresh mint leaves, roughly chopped
For the vinaigrette
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp dijon mustard
- 1 tsp raw honey
- ¼ tsp ground turmeric
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 3 oz goat cheese, crumbled
- 2 tbsp dry-roasted walnuts, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the cherry tomatoes on a small baking sheet, drizzle with 1 tbsp of the olive oil from the salad section, and season with a pinch of salt. Roast for 15–18 minutes, until the skins are blistered and the tomatoes are softened and beginning to caramelize at the edges. Set aside to cool slightly.
- 2
While the tomatoes roast, combine the rinsed lentils, water, and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for 20–25 minutes, until the lentils are tender but still hold their shape with a slight firmness at the center. Drain any remaining water and spread the lentils on a large plate or baking sheet to cool for 10 minutes.
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