Warm Lentil Salad with Goat Cheese — Lentilles Vinaigrette au Chèvre
The Paris bistro salad of warm Puy lentils dressed in sharp Dijon vinaigrette with shallots and walnuts, topped with crumbled fresh chèvre and parsley.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 160g Puy lentils. Finely dice 0.5 carrot and 0.5 celery stalk. Halve onion, stud with 2 cloves. Crush 2 garlic cloves. Finely chop 2 shallots. Toast 40g walnuts, break into halves. Chop 1/4 cup parsley, snip 2 tsp chives. Crumble 120g chèvre. Measure all aromatics and stock.
Simmer
Combine lentils, carrot, celery, studded onion, garlic, bay leaves, thyme sprigs, and 1000ml stock in a medium saucepan. Bring to gentle simmer over medium heat, cook uncovered 20–22 minutes until lentils are tender but hold their shape. Drain well, discard onion, bay, thyme, garlic; keep lentils warm.
Build
Whisk together Dijon mustard, wholegrain mustard, red wine vinegar, chopped shallots, 0.5 tsp salt, and black pepper in a bowl. Slowly stream in olive oil and walnut oil while whisking constantly until emulsified and creamy.
Toss
Add warm drained lentils to vinaigrette bowl. Toss gently to coat, then fold in half the parsley. Taste and adjust salt and pepper as needed. Divide between two warm plates.
Crisp
Butter both sides of 2 thick baguette slices. Heat a dry skillet over medium-high heat 1–2 minutes per side until deep golden and crispy on exterior.
Plate
Mound warm dressed lentils onto two wide shallow plates. Scatter 40g rocket lightly over each portion. Crumble chèvre over lentils, scatter toasted walnuts, remaining parsley, chives, and a twist of black pepper over each plate. Serve buttered toast alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.