A Warm Lentil Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
A warm lentil salad with goat cheese over baby greens.
  • 1 cup green lentils, rinsed and picked over
  • 1 large shallot, peeled
  • 1 garlic clove, peeled and finely chopped
  • ¼ teaspoon kosher salt
  • 2 tablespoons sherry vinegar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
  • 2 ounces goat cheese, crumbled
  • chopped flat-leaved parsley and finely chopped fresh chives
  • 2 cups organic baby greens
  1. Using a medium-sized saucepan, combine with lentils with the garlic, salt and three cups of water. Bring to a boil, reduce heat to a simmer, cover and cook just until the lentils are cooked through, about twenty-five minutes.
  2. In a measuring cup, whisk together the vinegar, lemon juice and olive oil.
  3. Drain the cooked lentils. Remove shallot and discard.
  4. Return lentils to the saucepan, off the heat, and add the vinaigrette. Stir in the goat cheese crumbles.
  5. Add parsley and chives, toss and serve over baby greens.
Recipe by Liz The Chef at https://lizthechef.com/warm-lentil-salad/