French Lentil Salad with Goat Cheese and Walnuts Recipe

French lentil salad with goat cheese and walnuts served on a platter.

4.63 from 8 votes

French Lentil Salad with Goat Cheese and Walnuts Recipe

Savor the crunch of toasted walnuts and the creamy delight of goat cheese in this quintessential French Lentil Salad with Goat Cheese and Walnuts—a truly gourmet experience in every bite!

Prep Time5

Cook Time25

Total Time30

Course: Salad

Cuisine: French

Diet: Gluten Free, Vegetarian

Servings:

Calories: 576kcal

Author: Linda

Ingredients

5 ounces fresh goat cheese
1 1/2 cups French green lentils
3 1/2 cups vegetable broth
1 tsp dried thyme
1 cup diced carrot
1 cup diced red onion
1/2 cup extra virgin olive oil
1/3 cup lemon juice
1 teaspoon Dijon mustard
2 cloves garlic pressed
1 tbsp honey
1 teaspoon salt
1 cup raw walnuts
4 cups arugula leaves

Instructions

Set the goat cheese out on the counter to allow it to come to room temperature while you prepare the salad.
Bring the lentils, broth, and thyme to a boil in a large saucepan over medium-high heat. Turn the heat down to low and simmer, uncovered, for 15 minutes. Add the diced carrot and onion, cover the pot, and allow to cook for another 5-10 minutes, until the lentils are tender.
Meanwhile, make the dressing by whisking together the olive oil, lemon juice, mustard, pressed garlic, honey, and salt.
Toast the walnuts by placing them in a dry pan and setting it over medium heat. Shake the walnuts occasionally and remove from heat when fragrant and slightly browned (do not burn).
Once the lentils are cooked, drain off any excess liquid and toss with the prepared dressing. Serve the lentils on a bed of arugula leaves, topped with pats of goat cheese.

Notes

Store the French Lentil Salad with Goat Cheese and Walnuts in an airtight container in the refrigerator, where it will stay fresh for up to 3-4 days. Freezing is not recommended as it may affect the texture of the lentils and arugula negatively.

Nutrition