Best 12 Marinated Lentil Salad With Creamy Goat Cheese And Ripe Tomatoes Recipes

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Marinated Lentil Salad with Creamy Goat Cheese and Ripe Tomatoes is a delightful combination of flavors and textures that will tantalize your taste buds. This vibrant salad showcases the nutty flavor of lentils, the tangy creaminess of goat cheese, and the sweetness of ripe tomatoes, all harmoniously blended in a light and refreshing marinade. It's a versatile dish that can be served as a main course with grilled chicken or fish, or as a flavorful side dish to complement your favorite grilled meats or roasted vegetables.

Let's cook with our recipes!

MARINATED LENTIL SALAD



Marinated Lentil Salad image

Marinated Lentil Salad is bright, flavorful, and infused with bold flavors like garlic and lemon.

Provided by Beth - Budget Bytes

Time 30m

Number Of Ingredients 11

1 lemon ($0.59)
1/4 cup olive oil ($0.44)
2 cloves garlic, minced ($0.16)
1/2 Tbsp dried oregano ($0.15)
1/2 tsp salt ($0.02)
Freshly Cracked Pepper
1 cup dry brown lentils ($0.40)
1/2 bunch parsley ($0.40)
1 pint grape tomatoes ($2.99)
1/4 small red onion ($0.24)
2 oz feta, crumbled ($1.12)

Steps:

  • Cook the lentils according to the package directions. For most brown lentils, bring 3 cups of water to boil in a pot, add the lentils, then continue to boil for 20 minutes, or until the lentils are tender. Drain the lentils in a colander and rinse briefly with cool water until they are cooled.
  • While the lentils are cooking, prepare the lemon garlic dressing. Use a microplane, zester, or small-holed cheese grater to remove about 1 Tbsp of the lemon's zest (the thin, yellow, outer layer of the peel). Set the zest aside. Juice the lemon and measure 1/4 cup of the juice to use for the dressing. In a small bowl, whisk together the lemon juice, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper. Set the dressing aside.
  • Rinse the parsley well, shake off as much water as possible, then pull the leaves from the stems. Roughly chop the parsley leaves. Cut the grape tomatoes in half. Finely dice the red onion.
  • When the lentils are cooked, cooled, and well drained, transfer them to a large bowl. Add the chopped parsley, tomatoes, red onion, crumbled feta, lemon zest, and the prepared dressing. Stir to combine the ingredients and coat everything in dressing.
  • Serve immediately, or refrigerate until ready to eat. Always stir the salad just before serving to redistribute the dressing and flavors.

Nutrition Facts : ServingSize 1 Serving, Calories 238.67 kcal, Carbohydrate 25.93 g, Protein 10.03 g, Fat 11.78 g, Fiber 5.27 g, Sodium 352.02 mg

FRENCH LENTIL SALAD WITH GOAT CHEESE



French Lentil Salad with Goat Cheese image

This hearty lentil salad is perfect for a light dinner or a wholesome on-the-go lunch.

Provided by Jennifer Segal

Categories     Dinner

Time 45m

Yield 4 as a side dish, 2 as a main course

Number Of Ingredients 15

1 cup French green lentils (or common brown or green lentils)
3 cups chicken broth
1 bay leaf
1 large carrot, finely diced
2 ribs celery, finely diced
1 teaspoon finely chopped fresh thyme (or ½ teaspoon dried)
3 tablespoons chopped fresh parsley
1 garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons freshly squeezed lemon juice, from one lemon
¼ cup extra virgin olive oil, best quality such as Lucini or Colavita
3 ounces goat cheese

Steps:

  • Before cooking the lentils, make sure you rinse them well and pick over them to remove any small rocks or debris. Combine lentils, chicken broth and bay leaf in a medium saucepan. Bring to a boil, then turn heat down and simmer until lentils are tender, 25-30 minutes for French green lentils or 20-25 minutes for common brown or green lentils. Remove bay leaf, strain and let cool.
  • In a large bowl, combine all remaining ingredients except goat cheese. Add cooled lentils and toss to combine. Taste and adjust seasoning if necessary. Transfer salad to serving dish, crumble goat cheese over top and serve.
  • Note: When preparing this recipe, be sure to build in at least 10 minutes to cool the lentils after they have cooked.

Nutrition Facts : Calories 432, Fat 21g, Carbohydrate 40g, Protein 21g, SaturatedFat 6g, Sugar 7g, Fiber 16g, Sodium 675mg, Cholesterol 15mg

LENTIL, TOMATO AND GOAT CHEESE SALAD



Lentil, Tomato And Goat Cheese Salad image

Provided by Marian Burros

Time 30m

Yield 2 servings

Number Of Ingredients 12

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
1/8 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

Steps:

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

Nutrition Facts : @context http, Calories 638, UnsaturatedFat 4 grams, Carbohydrate 111 grams, Fat 9 grams, Fiber 21 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 337 milligrams, Sugar 26 grams

WARM BEET AND LENTIL SALAD WITH GOAT CHEESE



Warm Beet and Lentil Salad with Goat Cheese image

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 23

2 medium beets, peeled and cut into 1-inch-thick wedges
3 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1/4 cup hazelnuts, walnuts or pecans, finely chopped
One 4-ounce log goat cheese
1 cup leftover lentils from Salmon with Lentils, recipe follows
1/4 pound slab or thick-cut bacon, sliced
1 medium shallot, minced
2 tablespoons apple cider vinegar
Pinch of sugar
1 large bunch frisee, torn, or 6 cups baby greens
1/4 cup extra-virgin olive oil, plus more for drizzling
2 leeks, white and light-green parts only, halved lengthwise and chopped
2 carrots, diced
3 cloves garlic, chopped
1 tablespoon tomato paste
1 cinnamon stick
1/2 pound (1 1/4 cups) French brown or green lentils
1 bunch Swiss chard
3 6 -ounce center-cut skinless salmon fillets
Kosher salt and freshly ground pepper
1 tablespoon honey
Juice of 1 lemon

Steps:

  • Preheat the oven to 400. Toss the beets with 3 tablespoons olive oil in a roasting pan and season with salt and pepper. Roast until tender, 30 minutes.
  • Meanwhile, season the nuts with salt and pepper in a shallow bowl. Cut the goat cheese into 4 even rounds. Press the cut sides in the nuts and set aside. Warm the lentils in the microwave or in a saucepan and season with salt and pepper.
  • Cook the bacon in a skillet over medium-high heat until crisp, 10 minutes, and transfer to paper towels with a slotted spoon. Add the shallot to the pan drippings and cook for 20 seconds. Remove from the heat; whisk in the vinegar and sugar.
  • Remove the beets from the oven and warm the nut-crusted goat cheese on the hot roasting pan. Toss the frisee with the bacon and dressing and divide among bowls. Top the salads with beets, lentils and a round of goat cheese. Drizzle with more olive oil.
  • Per serving: Calories 482; Fat 39 g (Saturated 12 g); Cholesterol 42 mg; Sodium 571 mg; Carbohydrate 19 g; Fiber 5 g; Protein 15 g
  • Heat 1/4 cup olive oil in a skillet over medium heat. Add the leeks and carrots and cook until tender, 5 minutes. Add the garlic and tomato paste and cook 1 minute. Increase the heat to high; add 4 cups water, the cinnamon stick and lentils. Bring to a boil, then reduce the heat to medium-high, cover and simmer until tender, 20 minutes.
  • Meanwhile, remove the Swiss chard stems; reserve 3 leaves and chop the rest. Place the whole leaves over the lentils, cover and wilt, 1 minute. Remove the chard and cover the lentils. Season the salmon with salt and pepper and wrap a wilted chard leaf around each fillet.
  • Reserve about 1 cup lentils for another use. Stir the honey and lemon juice into the remaining lentils and season with salt and pepper. Stir in the chopped chard. Place the wrapped salmon on top of the lentils, drizzle with olive oil and season with salt and pepper. Cover and cook over medium-high heat until the fish is just cooked through, 6 minutes.
  • Remove the salmon and cut into pieces. (If the lentils are dry, add a splash of water.) Divide lentils among bowls and top with salmon.
  • Per serving: Calories 510; Fat 20 g (Saturated 3 g); Cholesterol 70 mg; Sodium 357 mg; Carbohydrate 45 g; Fiber 8 g; Protein 40 g

WARM LENTIL SALAD WITH ROASTED BEETS AND GOAT CHEESE



Warm Lentil Salad with Roasted Beets and Goat Cheese image

Provided by Bobby Flay

Categories     side-dish

Yield 4 Servings

Number Of Ingredients 27

1 medium Spanish onion, peeled and quartered
1 carrot, quartered
1 stalk celery, quartered
1 fresh or dried bay leaf
4 sprigs fresh thyme
4 cups chicken stock
1 1/4 cups dried French green lentils
Salt and freshly ground pepper
2 tablespoons olive oil
1/4 pound slab bacon, diced
2 cloves garlic, finely chopped
1 small carrot, peeled and finely diced
2 teaspoons finely chopped fresh thyme leaves
1 tablespoon sherry vinegar
4 cups frisee or mixed greens
Sherry Vinaigrette, recipe follows
4 slices goat cheese
French bread, for serving
Roasted Beets, recipe follows
3 medium beets (red or gold), scrubbed, leaves trimmed
Olive oil
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup olive oil

Steps:

  • Begin by roasting the beets.
  • Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics.
  • Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.
  • To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.
  • Preheat oven to 375 degrees F.
  • Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.
  • Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.

WARM MUSHROOM, LENTIL & GOAT'S CHEESE SALAD



Warm mushroom, lentil & goat's cheese salad image

A superhealthy salad that makes a satisfying autumn lunch

Provided by Mary Cadogan

Time 20m

Number Of Ingredients 9

3 tbsp olive oil
250g chestnut mushroom , sliced
2 tbsp red wine vinegar
2 tsp Dijon mustard
2 red peppers , finely chopped
half a red onion , finely chopped
400g can lentil , drained and rinsed
2-3 Little Gem lettuces , leaves separated
100g goat's cheese , crumbled

Steps:

  • Heat 2 tbsp of the oil in a non-stick frying pan, then quickly fry the mushrooms until just starting to soften. Remove from the heat, then stir in the remaining oil with the vinegar and mustard. Stir well until mixed, then add the peppers, onion and lentils and mix well again.
  • Arrange the leaves over 4 plates. Spoon the lentil salad over the top, add the goat's cheese and serve.

Nutrition Facts : Calories 220 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 7 grams sugar, Protein 10 grams protein, Sodium 1.31 milligram of sodium

WARM LENTIL SALAD WITH GOAT CHEESE



Warm Lentil Salad with Goat Cheese image

Hearty lentils and tangy goat cheese pair perfectly in this healthy side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 11

3/4 cup green lentils (4.75 ounces)
3 tablespoons extra-virgin olive oil
3 shallots, thinly sliced crosswise and separated into rings
1 carrot, cut into 1/4-inch dice
1 stalk celery, cut into 1/4-inch dice
1 red bell pepper, ribs and seeds removed, cut into 1/4-inch dice
2 teaspoons coarsely chopped fresh flat-leaf parsley
2 tablespoons balsamic or sherry vinegar
6 ounces spinach, stemmed and coarsely chopped (about 2 cups)
Coarse salt and freshly ground black pepper
4 ounces fresh goat cheese

Steps:

  • Bring a medium saucepan of water to a boil. Add lentils, and simmer, stirring occasionally, until tender, about 15 minutes.
  • Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat until hot but not smoking. Add shallots, and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add carrot, celery, and bell pepper; continue to cook, stirring occasionally, until vegetables are tender, about 5 minutes more. Stir in parsley, vinegar, and remaining tablespoon oil. Transfer to a large bowl.
  • Drain lentils, and add to bowl with vegetables. Stir in spinach, and season with salt and black pepper. Crumble goat cheese into bowl, and toss gently to combine.

WARM LENTIL SALAD WITH GOAT CHEESE



Warm Lentil Salad With Goat Cheese image

Even people who swear they don't abide beans find pleasure in the distinctive, profound flavor of lentils. They also cook quickly, and you want them on the al dente side for this salad. That means they'll be ready in 25 minutes, still a long enough simmering time to yield a savory broth. Goat cheese and lentils make a particularly good pairing; the little earthy-sweet legumes love a salty-umami complement (that's why you so often see them paired with sausage and other cured pork products), and goat cheese fits the bill. Here the combination is especially cozy, as the cheese melts into the warm lentils, bathing them in a creamy dressing. Lentils and vinegar also marry well. The key here is to add the dressing while the lentils are still warm, even if you don't plan on serving the salad warm. I spoon the mixture onto a bed of wild arugula, though regular will do if you can't find the sharper tasting, wispy wild variety.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 12

2 cups/14 ounces green, brown or black lentils, rinsed and picked over
1 small or 1/2 large onion, halved
3 garlic cloves, minced
1 bay leaf
Salt
1/4 cup red wine vinegar or sherry vinegar
1/3 cup extra-virgin olive oil
1/4 cup broth from the lentils
3 to 4 ounces goat cheese (to taste), crumbled
Black pepper
1/4 cup minced chives or parsley, or both
2 cups wild or baby arugula

Steps:

  • In a medium pot, combine lentils, onion, two of the garlic cloves and the bay leaf with 6 cups water. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust salt. Using tongs, remove onion and bay leaf. (You may cook lentils up to four days ahead and store in the refrigerator. Bring back to a simmer and proceed with recipe.)
  • In a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste and olive oil. Set aside.
  • Place a strainer over a bowl and carefully drain lentils, reserving 1/4 cup of the broth. Return lentils to the pot. Whisk reserved broth into the dressing, then stir dressing into lentils. Add goat cheese and stir until it has melted into the lentils. Season to taste with pepper. Stir in herbs.
  • Line a platter, salad plates or wide bowls with arugula. Top arugula with the lentils. Serve warm.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 11 grams, Carbohydrate 50 grams, Fat 16 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 335 milligrams, Sugar 3 grams

FRENCH LENTIL SALAD WITH GOAT CHEESE



French Lentil Salad with Goat Cheese image

Great side dish. French lentils (also called puy lentils) have a wonderful earthy flavor. You can't substitute regular green/brown lentils. They are expensive but usually affordable at your local food co-op. Goat cheese has a creamier texture than feta. I like to add grape tomatoes.

Provided by DEBMCE4

Categories     Lentil Salad

Time 1h15m

Yield 4

Number Of Ingredients 11

3 tablespoons sherry vinegar
3 tablespoons olive oil
½ teaspoon minced garlic
1 tablespoon olive oil
1 cup French green lentils
1 (14.5 ounce) can chicken broth
1 cup water
⅓ cup chopped fresh chives
¼ cup chopped fresh cilantro
½ cup crumbled chevre (goat cheese)
½ cup quartered grape tomatoes

Steps:

  • Combine sherry vinegar, 3 tablespoons olive oil, and minced garlic in a jar with a lid and shake until blended. Set aside.
  • Place lentils, chicken broth, water, and 1 tablespoon olive oil in a saucepan and bring to a boil. Reduce the heat to low and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Do not overcook. Remove from heat, drain, and cool for at least 30 minutes. Transfer cooled lentils to a mixing bowl.
  • Stir in the dressing, chives, and cilantro; mix well. If you're serving the salad immediately, add the goat cheese and tomatoes. If you're preparing the recipe ahead of time, refrigerate the salad and add the goat cheese and tomatoes just before serving.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 24.9 g, Cholesterol 16.1 mg, Fat 19.5 g, Fiber 9.3 g, Protein 14.7 g, SaturatedFat 5.6 g, Sodium 533.2 mg, Sugar 3.1 g

MARINATED LENTIL SALAD



Marinated Lentil Salad image

Make and share this Marinated Lentil Salad recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 25m

Yield 8 serving(s)

Number Of Ingredients 13

1/4 cup fresh lemon juice
1/4 cup red wine vinegar
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/2 cup chopped parsnip
1/2 cup chopped carrot
6 cups boiling water
1 1/2 cups dried lentils
1/2 cup thinly sliced celery
1/3 cup thinly sliced green onion
3 tablespoons minced fresh parsley

Steps:

  • To prepare vinaigrette, combine first 6 ingredients in a small bowl, stirring with a whisk.
  • Set aside.
  • To prepare the salad, cook the parsnip and carrot in 6 cups boiling water for 1 minute or until tender; remove vegetables with a slotted spoon.
  • Add lentils; bring to a boil.
  • Reduce heat, and simmer for 15 minutes or until tender; drain in a colander.
  • Cool.
  • Combine parsnip, carrot, lentils, celery, onions, and parsley in a bowl; stir in vinaigrette.
  • Marinate at room temperature for at least 20 minutes.

WARM RED LENTIL SALAD WITH GOAT OR FETA CHEESE



Warm Red Lentil Salad With Goat or Feta Cheese image

I got this recipe out of the Fitness Food Cookbook, a christmas gift from my sister. I'm copying this recipe as is but will probably sub half the ingredients-- I don't care for goat cheese, I'll probably use feta. And I never heard of hazelnut oil; I'd sub with olive or sunflower oil. Lemon pepper would also be a nice sub for black pepper in the seasoning the cheese.

Provided by the80srule

Categories     Spinach

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 16

2 tablespoons extra virgin olive oil, divided
2 teaspoons cumin seeds
2 garlic cloves, crushed (1 tsp minced garlic)
2 teaspoons grated gingerroot (I'd use powdered ginger)
1 1/2 cups split red lentils
3 cups vegetable stock
2 tablespoons of fresh mint, chopped
2 tablespoons fresh cilantro, chopped
2 red onions, thinly sliced
4 cups baby spinach leaves
1 teaspoon hazelnut oil
100 g soft fresh goat cheese (I'll use crumbled feta)
4 tablespoons plain yogurt, strained
pepper
1 lemon, cut in quarters
toasted rye bread

Steps:

  • Heat 1 tbsp olive oil in a large saucepan over medium heat. Add the cumin seeds, garlic, and ginger and cook for about 2 minutes, stirring constantly.
  • Stir in the lentils and vegetable stock. Let cook, covered (but with venting for the steam), for 20 minutes on medium-high heat.
  • After 20 minutes, remove from heat and stir in the mint and cilantro.
  • In a frying pan (or skillet), heat the other tablespoon of olive oil over medium heat, add the onions, and cook for about 10 minutes or until softly translucent and browned.
  • Toss the spinach in the hazelnut oil in a bowl, then divide between 4 serving plates.
  • Mash the goat (or feta) cheese with the yogurt in a small bowl and season to taste with pepper.
  • Divide the lentils between the serving plates and top with the onions and cheese mixture. Garnish with lemon quarters and serve with toasted rye bread, pitas, or melba toast.

Nutrition Facts : Calories 443.9, Fat 14.9, SaturatedFat 5.2, Cholesterol 13.5, Sodium 132.9, Carbohydrate 55.1, Fiber 25, Sugar 4.9, Protein 25.8

MARINATED LENTIL SALAD WITH CREAMY GOAT CHEESE AND RIPE TOMATOES



Marinated Lentil Salad with Creamy Goat Cheese and Ripe Tomatoes image

Categories     Bread     Salad     Cheese     Tomato     Marinate     Lunch     Goat Cheese     Lentil     Simmer     Boil

Yield makes 4 to 6 servings

Number Of Ingredients 14

1/2 pound brown lentils
1/4 medium yellow onion, stuck with 2 cloves
1 bay leaf
1/2 small red onion, finely chopped
3 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil, plus extra for drizzling
Salt
1 garlic clove, minced
1/4 teaspoon ground cumin
2 tablespoons chopped fresh mint and/or basil
Pepper
1/2 cup fresh goat cheese, such as Capriole or other good-quality domestic chèvre, blended with 1 tablespoon heavy cream or half-and-half
Sliced ripe tomatoes, as desired
Mint or basil sprigs, for garnish

Steps:

  • Place the lentils in a 2-quart saucepan with the yellow onion and bay leaf and cover with about 4 cups of cold water. Bring to a boil, then reduce the heat and simmer until lentils are tender but not mushy, 15-20 minutes.
  • Remove the lentils from the heat and pour into a colander. Run warm water over them to rinse off the sludge. Shake off any excess water, then turn the lentils into a bowl, and immediately add the red onion, vinegar, olive oil, and some salt. Stir gently with a spatula, then add the garlic, cumin, and mint. Season with salt and pepper. Marinate for 10 minutes, then taste again and adjust the acidity (adding more oil or vinegar as desired) and salt and pepper.
  • Place about 1/2 cup dressed lentils on each plate, then add a spoonful or two of goat cheese and some sliced tomatoes. Drizzle the tomatoes with olive oil, and season with salt and a grind of black pepper. A mint or basil sprig in the center makes a pretty garnish.

Tips:

  • For the best flavor, use fresh, ripe tomatoes. Look for tomatoes that are deep red and free of blemishes.
  • If you don't have goat cheese, you can substitute feta cheese or crumbled blue cheese.
  • To make the salad ahead of time, cook the lentils and marinate them in the dressing up to 2 days in advance. Store the lentils and dressing separately in the refrigerator, and then assemble the salad just before serving.
  • This salad is also great for meal prep. Simply pack individual portions of the salad in airtight containers and store them in the refrigerator for up to 3 days.

Conclusion:

This marinated lentil salad with creamy goat cheese and ripe tomatoes is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. The lentils are packed with protein and fiber, while the tomatoes, goat cheese, and dressing add flavor and creaminess. This salad is also a great way to get your daily dose of vegetables. So next time you're looking for a healthy and satisfying meal, give this salad a try!

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