Lentil Salad with Goat Cheese and Mint

Photo by Jan C.

PREP TIME

10

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

45

minutes

SERVINGS

--

servings

Ingredients

  • 1

    cup(s) dry lentils, French green-variety, washed, picked over to remove debris

  • 2

    leaf/leaves bay leaf

  • 1/2

    small uncooked red onion(s), coarsely chopped

  • 3

    Tbsp mint leaves, fresh, coarsely chopped

  • 1/4

    tsp table salt, or to taste

  • 1/4

    tsp black pepper, freshly ground, or to taste

  • 1/4

    cup(s) semisoft goat cheese, crumbled

Directions

Place lentils in a medium saucepan and pour over enough water to cover lentils by 2 to 3 inches. Add bay leaves and set pan over high heat; bring to a boil. Reduce heat to medium and partially cover pan; simmer until lentils are tender, about 15 to 20 minutes. Drain lentils; discard bay leaves and transfer lentils to a large bowl. While lentils are still warm, stir in onion and mint; season to taste with salt and pepper. Sprinkle cheese over salad just before serving; serve warm or chilled. Yields about 1/2 cup per serving. Notes If you add the cheese while the lentils are still hot, it will melt and be tasted but not be visible. Turn this side dish into a complete meal by adding 1/2 pound of cooked medium shrimp or 2 cups of diced cooked chicken (will affect PointsPlus values). For a nice flavor change, swap fresh parsley for the mint leaves. Drizzle with balsamic vinegar, if desired.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: