Ingredients Jump to Instructions ↓

  1. 1 cup French green lentils (lentilles de Puy)

  2. 2 tablespoons red wine vinegar

  3. 1 shallot, minced

  4. 1 tablespoon Dijon mustard

  5. 1/4 cup olive oil

  6. 1 1/3 cups diced seed peeled cucumber

  7. 2/3 cup diced seeded plum tomatoes

  8. 1/3 cup finely chopped red onion

  9. 2 tablespoons chopped fresh dill

  10. 2 tablespoons chopped fresh parsley

  11. 1 large garlic clove, minced

  12. 6 ounces soft fresh goat cheese (such as Montrachet), chilled

Instructions Jump to Ingredients ↑

  1. Cook lentils in medium pot of boiling salted water until just tender, about 25 minutes. Drain well. Combine vinegar, shallot and mustard in large bowl. Gradually whisk in oil. Season with salt and pepper. Add lentils. Let stand until cool.

  2. Add cucumber, tomatoes, onion, dill, parsley and garlic to lentils. Season with salt and pepper. Cover; chill 1 hour.

  3. Crumble goat cheese over salad and mix gently to combine.


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