Warm Lentil Salad With Goat Cheese

By Martha Rose Shulman

Warm Lentil Salad With Goat Cheese
Andrew Scrivani for The New York Times
Total Time
40 minutes
Rating
5(836)
Comments
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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.

Featured in: Lentils in Salads, Pilafs and Pies

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Ingredients

Yield:6 servings
  • 2cups/14 ounces green, brown or black lentils, rinsed and picked over
  • 1small or ½ large onion, halved
  • 3garlic cloves, minced
  • 1bay leaf
  • Salt
  • ¼cup red wine vinegar or sherry vinegar
  • ⅓cup extra-virgin olive oil
  • ¼cup broth from the lentils
  • 3 to 4ounces goat cheese (to taste), crumbled
  • Black pepper
  • ¼cup minced chives or parsley, or both
  • 2cups wild or baby arugula
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

427 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 50 grams carbohydrates; 9 grams dietary fiber; 3 grams sugars; 22 grams protein; 335 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.)

  2. Step 2

    In a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste and olive oil. Set aside.

  3. Step 3

    Place a strainer over a bowl and carefully drain lentils, reserving ¼ 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.

  4. Step 4

    Line a platter, salad plates or wide bowls with arugula. Top arugula with the lentils. Serve warm.

Tip
  • Variation: Add the chopped leaves of 1 generous bunch Swiss chard (about 8 cups chopped leaves). At the end of Step 1, stir chard into cooked lentils and return the lid to the pan. Simmer for 3 minutes, stirring halfway through. Taste and adjust salt. Proceed with the recipe.

Ratings

5 out of 5
836 user ratings
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Comments

Meghan

This is excellent with baby new potatoes, boiled at the same time as the lentils and sliced into quarters. Toss the hot potatoes with the hot lentils and dressing, then add goat cheese. Filling vegetarian dinner.

Nicole

I cannot even begin to tell you how good this was. We’re 2 people so I halved the recipe and had hearty leftovers, and I did not use the onion because we’re in quarantine and that’s a waste. When I tasted this, my first words were a swear and then I called my partner in to try it. THIS is my favorite dish. We served over spinach, with honey roasted carrots on the side. The sweetness complimented the acidity, and it was heaven.

Kate

The first time I made it, I followed the recipe exactly. Was very soupy, but still tasty. The second time, I left the cooking water out of the vinaigrette and I like the texture better. I enjoy folding in the arugula to wilt it, and then eating the dish over pasta, rice, or quinoa. I also usually leave out the herbs because I never have them around! I've used both whole masoor and whole green lentils for this recipe and they both work fine.

Susain

Very good. As a variation I used part walnut oil, and added some chopped walnuts and cilantro. The goat cheese really makes it.

Carly

Tried with green lentils, next time will try with French black lentils. Be warned, this recipe makes a TON of food!

Elke

I preferred this dish with feta cheese to goat cheese by a lot, even thought I love goat cheese.

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