Lentil Salad with Goat Cheese


1 cup lentils
1 bunch scallions
1 pint cherry tomatoes
1/2 pound goat cheese
2 cloves garlic, minced
1 tablespoon Dijon mustard
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 teaspoon black pepper
salt to taste


Bring a large pan of salted water to a boil. Add lentils, reduce the heat, and simmer until just tender, about 20 minutes. Drain lentils, rinse with cold water, and pat dry. Put lentils in a large bowl, add scallions, cherry tomatoes, and half of the goat cheese. In a small bowl mix garlic, mustard, and vinegar. Whisk in oil slowly. Add pepper and salt. Combine lentils and dressing in a serving dish, and top with remaining goat cheese.


6 to 8 servings

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