Green Lentil Salad With Baby Spinach And Goat Cheese Food

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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

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

BABY SPINACH AND LENTIL SALAD



Baby Spinach and Lentil Salad image

------Lentils are very versatile and packed with protein and fiber. This is delicious served over baby spinach or mixed greens. Developed for RSC #9.------

Provided by PaulaG

Categories     Spinach

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 21

1 cup dried brown lentils
3 cups vegetable stock
2 bay leaves
1 (3 inch) cinnamon sticks
2 garlic cloves, minced
1/2 medium white onion, chopped
1/4 cup kalamata olive, chopped
1/2 medium green bell pepper, diced
2 medium roma tomatoes, diced
1/2 medium carrot, scrubbed and shredded
2 tablespoons parsley, chopped
1 lemon, juice of
2 tablespoons extra virgin olive oil
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/2 teaspoon fennel seed
1/2 teaspoon oregano (Greek if you have it.)
1/2 teaspoon crushed red pepper flakes
1/2 cup feta cheese, crumbled
salt
pepper
10 ounces Baby Spinach

Steps:

  • Sort and wash lentils, place in a pan with bay leaf, cinnamon stick and stock.
  • Bring to a boil, reduce heat and simmer 15 to 20 minutes or until tender; drain, discarding the bay leaf and cinnamon stick.
  • While the lentils are cooking, place the minced garlic and onion in a small skillet adding 1 to 2 tablespoons of the lentil cooking liquid; cook the onions and garlic until soft and lightly browned.
  • Place the lentils in a large bowl adding the olives through parsley; stir in cooked onion and garlic.
  • Combine the fennel seeds, oregano and red pepper flakes, crushing to release the flavors; add to the lentil mixture.
  • Drizzle with the lemon juice and olive oil.
  • Add feta cheese and mix to combine, season with salt and pepper to taste.
  • Chill for several hours before serving.
  • Divide the salad greens among chilled plates and top with lentil salad mixiture.

Nutrition Facts : Calories 219.4, Fat 8.4, SaturatedFat 2.7, Cholesterol 11.1, Sodium 226.5, Carbohydrate 25.6, Fiber 11.9, Sugar 3, Protein 12

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