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Warm French Lentil Salad with Goat Cheese.

  • 4 medium
    carrots
  • 4 sticks
    celery
  • 24 fl oz
    chicken or vegetable broth
  • 2 cloves
    garlic
  • 1 (4 oz) log
    goat cheese
  • 1 ½ cups
    green lentils
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 2
    shallots
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    red wine vinegar
  •  
    salt
  •  
    thyme
  • 1
    Rinse lentils under cold water and transfer to a medium saucepan. Cover with broth and bring to a boil. Reduce heat to a simmer and, stirring occasionally, cook until just tender, 15-20 minutes.
    1 ½ cups green lentils
    24 fl oz (3 cups) chicken or vegetable broth
  • 2
    Wash carrots and celery. Peel and small dice carrots. Small dice celery.
    4 medium carrots
    4 sticks celery
  • 3
    Heat a skillet over medium heat.
  • 4
    Peel and thinly slice shallots crosswise; separate into rings.
    2 shallots
  • 5
    Coat bottom of skillet with oil. Add shallots and, stirring occasionally, cook until it begins to soften, 2-3 minutes.
    1 tbsp extra virgin olive oil
  • 6
    Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves.
    1 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.
    ½ tsp salt
    ½ 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.
    2 cloves garlic
    3 tbsp extra virgin olive oil
    1 tbsp red wine vinegar
    ¼ tsp Dijon mustard
    ¼ tsp thyme
    ¼ tsp salt
    ¼ 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!
    1 (4 oz) log goat cheese