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Warm French Lentil Salad with Goat Cheese.

  • 2 medium
    carrots
  • 2 sticks
    celery
  • 12 fl oz
    chicken or vegetable broth
  • 1 clove
    garlic
  • ½ (4 oz) log
    goat cheese
  • ¾ cup
    green lentils
  • ½ small bunch
    Italian (flat-leaf) parsley
  • 1
    shallot
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    red wine vinegar
  •  
    salt
  •  
    thyme
  • 1
    Rinse lentils under cold water and transfer to a small saucepan. Cover with broth and bring to a boil. Reduce heat to a simmer and, stirring occasionally, cook until just tender, 15-20 minutes.
    ¾ cup green lentils
    12 fl oz (1 ½ cups) chicken or vegetable broth
  • 2
    Wash carrots and celery. Peel and small dice carrots. Small dice celery.
    2 medium carrots
    2 sticks celery
  • 3
    Heat a skillet over medium heat.
  • 4
    Peel and thinly slice shallot crosswise; separate into rings.
    1 shallot
  • 5
    Coat bottom of skillet with oil. Add shallot and, stirring occasionally, cook until it begins to soften, 2-3 minutes.
    ½ tbsp extra virgin olive oil
  • 6
    Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves.
    ½ small bunch Italian (flat-leaf) parsley
  • 7
    Add carrots and celery to skillet and season with salt and pepper. Continue to cook, stirring occasionally, until vegetables are tender, about 5 minutes more.
    ¼ tsp salt
    ¼ tsp black pepper
  • 8
    Peel and mince garlic. In a large bowl, prepare salad dressing by whisking together garlic, olive oil, vinegar, Dijon, thyme, salt, and pepper.
    1 clove garlic
    1 ½ tbsp extra virgin olive oil
    ½ tbsp red wine vinegar
    ⅛ tsp Dijon mustard
    ⅛ tsp thyme
    ⅛ tsp salt
    ⅛ tsp black pepper
  • 9
    Add vegetables and parsley to bowl with vinaigrette.
  • 10
    Drain lentils and add to bowl. Toss salad.
  • 11
    Serve on a plate and crumble goat cheese over top. Enjoy!
    ½ (4 oz) log goat cheese