Best Lentil Tomato And Goat Cheese Salad Recipes

LENTIL, TOMATO AND GOAT CHEESE SALAD

Lentil, Tomato And Goat Cheese Salad image

Provided by Marian Burros

Time 30m

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 cup red lentils
1 pound red onion (about 1 very large)
1 large leek to yield 1/2 cup finely chopped
1 small bulb fennel to yield 1/2 cup finely chopped, reserving leftovers for future use
1 teaspoon olive oil
12 ounces ripe tomato (if possible one red and one yellow)
4 tablespoons balsamic vinegar
2 medium cloves garlic
1/8 teaspoon salt
Freshly ground black pepper
4 tablespoons reduced-fat goat cheese (4 slices about 1/8 inch thick)
2 large sprigs basil to yield 4 tablespoons chopped

Steps:

Cook lentils in partially covered pot until they are tender but not mushy, 12 to 15 minutes.
Slice onion into rings about 1/4-inch thick. Prepare stove-top grill, and grill onion, turning once or twice.
Wash, trim and cut white part from leek; mince white part.
Wash, trim and chop fennel bulb.
Heat olive oil in small nonstick skillet, and saute leek and fennel until fennel softens.
Wash, trim and slice tomatoes into 1/4-inch thick slices, and place in bowl with 1 tablespoon of balsamic vinegar, mixing to coat well.
Mince garlic.
When lentils are cooked, drain and rinse. Stir in leek, fennel, garlic and remaining balsamic vinegar. Season with salt and pepper.
Slice cheese, and heat at 400 degrees in toaster oven for a couple of minutes, until it begins to bubble.
Wash, dry and chop basil; stir 2 tablespoons into lentils.
Arrange lentil mixture on serving platter. Top with tomatoes. Place grilled onions in center, place cheese rounds on top of tomatoes, sprinkle with basil.

Nutrition Facts : @context http, Calories 638, UnsaturatedFat 4 grams, Carbohydrate 111 grams, Fat 9 grams, Fiber 21 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 337 milligrams, Sugar 26 grams

LENTIL, TOMATO, AND GOAT CHEESE SALAD

Lentil, Tomato, and Goat Cheese Salad image

Nice change of pace salad, perfect year-round, but especially nice for summer pot-lucks and cookouts, as there's no mayo to spoil. You could tweak this recipe quite a lot and add different spices to get a whole new recipe. This could work as both a main meal or as a side dish, depending on your preference.

Provided by Lizzie-Babette

Categories Cheese

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 cup lentils (I use brown)
2 tablespoons red wine vinegar
1 bunch green onion, minced
1 tablespoon Dijon mustard
1/4 cup olive oil
1 1/3 cups diced peeled cucumbers
2/3 cup diced plum tomato (seed if you like)
1/3 cup finely-chopped red onion
2 tablespoons chopped fresh dill or 1 tablespoon dried dill
2 tablespoons chopped fresh parsley or 1 tablespoon dried parsley
3 cloves minced garlic
6 ounces soft fresh goat cheese, chilled for easier crumbling (like Montrachet)
1/4 cup lightly-toasted walnuts or 1/4 cup pine nuts, with 2 t reserved for garnish (optional)

Steps:

Cook lentils in medium pot of boiling salted water until just tender, about 25 minutes, and drain well.
Whisk together in a large bowl vinegar, green onions and mustard in large bowl.
Gradually whisk in oil.
Season with salt and pepper to taste.
Add lentils and let stand until cool.
When cool, add cucumber, tomatoes, onion, dill, parsley and garlic to lentil mix.
Season again with salt and pepper to taste.
Cover and chill about 1 hour.
Just before serving, crumble goat cheese over salad and mix gently to combine.
If using lightly-toasted nuts, sprinkle over salad and gently mix in, reserving 2 T to garnish on the top.