This is Jacqui’s go-to salad for the warmer months. It’s great for meal prepping for work if you leave out the goats cheese and add it on the day. She uses canned lentils for convenience, but dried lentils work well if you cook them in water with the vegetables. I add some sliced meat or felafels for extra protein. Adjust the seasonings to taste.
Ingredients
1 can lentils, rinsed and drained
1 carrot, peeled and finely diced
1 small red onion, peeled and finely diced
1 stick celery, finely diced
1 teaspoon thyme
Dressing
1 tablespoon red wine vinegar
1 1/4 teaspoons salt
1 teaspoon Dijon mustard
1/3 cup (60ml) olive oil
Freshly ground black pepper
1/2 cup (30g) finely chopped fresh flat-leaf parsley
1 cup (100g) walnuts, toasted and coarsely chopped
1 cup (130g) crumbled goat cheese or feta cheese
Instructions
- Rinse and drain the lentils. Add the finely diced vegetables and thyme to a frypan and cook for 5 to 10
minutes, until tender; be careful not to overcook them. - While the vegetables are cooking, make the dressing. Mix the vinegar, salt, mustard and oil in a large
bowl. - Mix the lentils and vegetables into the dressing while still warm, stirring well. Let cool to room
temperature, stirring occasionally. - Add pepper to taste and mix in the parsley and nuts. Garnish with goat or feta cheese.
This recipe was provided to you by Jacqui Asser, who is a long time RMA member in Adelaide. Thanks Jacqui for sharing a favourite with us.
Adapted from French Lentil Salad with Goat Cheese and Walnuts From ‘My Paris Kitchen’ which can be found here