Lentil Salad with Walnuts, Goat Cheese and Sun-Dried Tomatoes

As much as I enjoy summer, the heat waves at times can be unbearable. Weather that has you melting into a puddle calls for simple salads that required little fuss in the kitchen. An added bonus is that this salad keeps well in the refrigerator for a few days, so you won't have to worry about cooking everyday.

lentil walnut salad with goat cheese

A delicious salad to enjoy anytime of year, I especially liked it because I was able to use some fresh herbs from my potted garden. The addition of goat cheese adds a bit of substance along with the lentils - this will fill you up but not tax your digestive system. We usually want something fairly light on those sweltering days. The dressing is so refreshing and light combining a number of my favorite oils and vinegar. Add some champagne vinegar if you have some on hand or add a dash or two of rice vinegar if desired. Serve with a whole grain for a complete and balanced meal that is especially enjoyable on a patio or deck.

Lentil Salad with Walnuts, Goat Cheese and Sun-Dried TomatoesLentil Salad with Walnuts, Goat Cheese and Sun-Dried Tomatoes
Recipe by
Published on June 28, 2012

A light and healthy but robust-tasting summer lentil and arugula salad with walnuts, goat cheese and sun-dried tomatoes

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Salad:
  • 5 sun-dried tomatoes
  • 1/2 cup walnut pieces
  • 1 tablespoon olive oil
  • 1 small red onion, finely chopped
  • 1 small clove garlic, minced or crushed
  • 1 1/4 cups French lentils
  • 1 1/4 cup water
  • 1 large bay leaf
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 4 oz (120 g) firm ripened goat cheese, crumbled
  • several handfuls of arugula, torn into pieces if the leaves are large
Dressing:
  • 1 small clove garlic, minced
  • 1 - 2 teaspoons sea salt, to taste
  • 1 teaspoon mustard powder
  • pinch of cayenne
  • 1/4 teaspoon Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons walnut oil
  • 3 - 4 tablespoons olive oil
  • splash of fresh lemon juice
  • fresh ground black pepper to taste
Instructions:
  • Soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop. Meanwhile, toast the walnut pieces in a medium heavy-bottomed saucepan over medium heat for 5 minutes or until slightly browned. Remove from the pan and set aside.

  • Return the saucepan to the stove and heat the oil. When hot, add the onion and stir for 5 minutes. Add the garlic and stir for 1 minute. Now add the lentils, water, bay leaf, thyme, rosemary and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, for 40 minutes or until the lentils are tender and the water has evaporated. Add the sun-dried tomatoes part-way through the cooking time

  • While the lentils are cooking, whisk together the dressing ingredients in a small bowl. Set aside to cool for a bit.

  • When the lentils are finished, transfer to a large bowl and add half the walnut pieces and most of the goat cheese and arugula. Pour in the dressing and toss well.

  • Serve warm or cold garnished with the remaining walnut pieces, goat cheese and arugula.

Makes 6 servings
lentil walnut salad with goat cheese

More summer salads you are sure to enjoy from Lisa's Vegetarian Kitchen:
Mixed Greens with Warm Goat Cheese and Pesto
Summer Chickpea Salad
Lazy Summer Cottage Cheese & Fruit Salad
Fried Halloumi Saganaki and Asparagus

On the top of the reading stack: "Revenge of the Vegetarian" by Jim Tilberry

Audio Accompaniment: the ceiling fan

4 comments:

Anu said...

Healthy salad.

Kamana said...

Sounds yummy. I wonder if canned lentils would taste good? A friend gave me some canned brown lentils but I am afraid they will be too mushy for salad.

Lisa said...

Canned lentils would probably work alright, but I suggest you use dried ones for a better salad.

Johanna GGG said...

Just my sort of salad. This sounds like a dish that would be fantastic to take to a bbq or potluck where you wanted to make sure you ate well