Goat's Cheese & Lentil Salad
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Total: 30 mins
A warm goat's cheese and lentil salad is a classic on every French bistro menu. This version is made with tender green lentils. They're cooked with pot veg, fresh thyme and bay. Then tossed with a zingy lemon dressing and topped with soft goat's cheese. A drizzle of honey and a handful of rocket provide the finishing touches.
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653 kcal
(per portion)
Ingredients you'll need
  • 1 red onion
  • 1 carrot
  • 1 stick of celery
  • 1 bay leaf
  • A handful of thyme
  • 400g tin of green lentils
  • 1 lemon
  • 200g soft goat's cheese
  • 40g honey
  • 50g rocket
From your kitchen
  • 3 tbsp olive oil
  • Sea salt & black pepper
Step by step this way
  • 1.

    Peel and finely chop the red onion. Dice the carrot (no need to peel unless you want to). Trim the celery and dice it to match.

  • 2.

    Set a pan on a medium heat. Add 1 tbsp olive oil, then add the diced veg. Drop the bay leaf and thyme sprigs into the pan. Season with salt and pepper. Fry, stirring often, for 8 mins or until the veg are glossy but not too browned.

  • 3.

    Tip in the lentils with the liquid from their tin. Finely grate in the lemon zest. Bring up to a simmer, then turn the heat down and bubble for 10-15 mins or until the lentils are tender and the liquid has cooked off.

  • 4.

    Meanwhile, squeeze the juice from half the lemon into a small bowl. Add 2 tbsp olive oil and season with salt and pepper. Whisk together to make a dressing.

  • 5.

    When the lentils are ready, take them off the heat and lift out the bay leaf and thyme sprigs. Pour in the dressing. Stir to mix. Divide the rocket between 2 warm plates. Top with the lentils. Top each salad with a round of goat's cheese. Drizzle a little honey over the goat's cheese and serve.