Cheese And Lentil Salad: The Perfect Pairing

A lentil salad is a hearty, healthy meal packed with protein, iron, and fiber. It is usually made with French green lentils, but common brown or green lentils can also be used. The lentils are often cooked with chicken broth and vegetables like carrots, celery, and onion, and seasoned with herbs such as thyme, bay leaf, and parsley. The salad is then tossed in a dressing made with ingredients like lemon juice, mustard, olive oil, and vinegar.

Now, what cheese goes with lentil salad? Goat cheese is a popular choice, as its salty-umami flavour complements the earthy-sweet taste of lentils. Feta cheese is also a good option, as it provides a similar tangy and creamy contrast to the lentils.

Goat cheese and lentils: a great combination

Lentils are a versatile and nutritious food, packed with protein, iron, and fiber. They are also a great base for a salad, providing texture and substance. But what cheese goes well with lentils?

Goat cheese is an ideal pairing with lentils. Its salty-umami flavour complements the earthy-sweet taste of lentils perfectly. The creaminess of goat cheese also provides a nice contrast to the lentils, creating a well-rounded and satisfying dish.

When making a lentil salad, it is important to consider the other ingredients that will enhance the flavours of the lentils and goat cheese. The addition of vinegar, for example, adds a tangy note that marries well with the other ingredients. Fresh herbs such as basil, parsley, or chives can also be added for extra fragrance and colour.

For a warm lentil salad, the goat cheese can be stirred into the warm lentils, creating a creamy dressing. This can then be served on a bed of wild arugula or other salad leaves. Alternatively, the goat cheese can be crumbled over the top of the salad, adding a nice contrast in temperature and texture.

When choosing the type of lentils to use, French green lentils, also known as lentils du Puy, are a great option for salads as they hold their shape well during cooking. However, common brown or green lentils can also be used.

Goat cheese, lentils, and vinegar: a perfect marriage

Lentils and goat cheese are a match made in heaven. The salty-umami flavour of goat cheese perfectly complements the earthy-sweet taste of lentils. The addition of vinegar further enhances this flavour combination, creating a delightful sensory experience. This trio of ingredients can be combined in a warm lentil salad, resulting in a creamy and indulgent dish.

The Magic of Goat Cheese and Lentils

Goat cheese and lentils create a harmonious pairing that delights the palate. Lentils, with their earthy-sweet flavour, provide a beautiful contrast to the salty-umami notes of goat cheese. This combination is not only pleasing to the taste buds but also offers a satisfying and indulgent experience.

The Role of Vinegar

Introducing vinegar into the mix further elevates the flavours. The acidity of vinegar balances the richness of the goat cheese and lentils, creating a well-rounded and refreshing taste profile. It adds a tangy twist to the salad, making it even more irresistible.

Creating the Perfect Salad

When crafting a lentil salad with goat cheese, it is essential to consider the cooking time and texture of the lentils. Aim for al dente lentils, as overcooking them can make the salad mushy. Warm lentils are ideal for this recipe, as they melt the goat cheese, resulting in a creamy dressing that coats each lentil.

The type of vinegar used can also make a difference. Red wine vinegar or sherry vinegar are excellent choices, adding a subtle depth of flavour to the dish. The warmth of the lentils helps to absorb the vinegar, creating a harmonious blend of flavours.

Elevating the Dish

To take this salad to the next level, consider adding fresh herbs such as basil, parsley, or chives. These herbs provide a burst of freshness and complement the earthy flavours of the lentils and the tanginess of the goat cheese. Serving the salad on a bed of wild arugula adds a sharp and peppery note to the dish.

A Versatile Delight

The beauty of this lentil and goat cheese salad lies in its versatility. It can be served as a warm or cold dish, making it suitable for various occasions. The salad is perfect as a light dinner, a wholesome lunch, or even as a side dish. Its adaptability and satisfying flavours make it a favourite among those seeking a delicious and nutritious meal.

Warm lentil salad with goat cheese

Ingredients:

• 2 cups/14 ounces of green, brown, or black lentils (rinsed and picked over)
• 1 small or 1/2 large onion, halved
• 3 garlic cloves, minced
• 1/4 cup red wine vinegar or sherry vinegar
• 1/3 cup extra-virgin olive oil
• 1/4 cup broth from the lentils
• 3 to 4 ounces of goat cheese, crumbled
• 1/4 cup minced chives or parsley, or both
• 2 cups wild or baby arugula

Instructions:

• In a medium pot, combine the lentils, onion, two garlic cloves, and a bay leaf with 6 cups of water. Bring this to a gentle boil over medium-high heat.
• Add salt to taste, cover, reduce the heat to low, and simmer for about 25 minutes. The lentils should be cooked through but still have some texture and not be mushy.
• Taste and adjust the salt as needed. Then, using tongs, remove the onion and bay leaf.
• In a small bowl or measuring cup, mix together the vinegar, remaining garlic, salt to taste, and olive oil. Set this dressing aside.
• Place a strainer over a bowl and carefully drain the lentils, reserving 1/4 cup of the broth.
• Return the lentils to the pot and whisk the reserved broth into the dressing. Then, stir this dressing into the lentils.
• Add the goat cheese and stir until it has melted into the lentils. Season with pepper to taste.
• Stir in the herbs (chives and/or parsley).
• Line a platter, salad plates, or wide bowls with arugula.
• Top the arugula with the lentil mixture and serve warm.

Variations and Serving Suggestions:

You can add the chopped leaves of one generous bunch of Swiss chard (about 8 cups chopped leaves) to the lentil salad. Simply stir the Swiss chard into the cooked lentils and simmer for an additional 3 minutes, stirring halfway through.

This warm lentil salad with goat cheese is excellent when served with baby new potatoes, boiled and sliced into quarters. You can also toss the hot potatoes with the hot lentils and dressing, and then add the goat cheese.

For a complete meal, serve the lentil salad with crusty bread and a side of roasted vegetables or a bowl of soup.

French lentil salad with goat cheese and walnuts

Ingredients:

• 1 1/2 cups (270g) French green lentils (preferably from Le Puy)
• 1 carrot, peeled and finely diced
• 1 small red onion, peeled and finely diced
• 1 rib celery, finely diced
• 1 tablespoon red wine vinegar
• 1 1/4 teaspoons sea salt or kosher salt, plus more as needed
• 1 teaspoon Dijon mustard
• 1/3 cup (60ml) olive oil, or half walnut oil and half olive oil
• 1 small shallot, peeled and minced
• Freshly ground black pepper
• 1/2 cup (30g) finely chopped fresh flat-leaf parsley
• 1 cup (100g) walnuts or pecans, toasted and coarsely chopped
• 1 cup (130g) crumbled fresh or slightly aged goat cheese or feta cheese
• 1 bay leaf
• 1 sprig thyme

Instructions:

Rinse the lentils and put them in a saucepan with lightly salted water, the bay leaf, and the thyme. Bring this to a boil, then decrease the heat to a simmer and cook for 15 minutes. Adding a bay leaf and thyme sprig while cooking the lentils infuses subtle, earthy flavours into the dish.

Next, add the finely diced vegetables and cook for another 5 to 10 minutes until the lentils are tender. Be careful not to overcook them. While the lentils are cooking, prepare the dressing by mixing the vinegar, salt, mustard, oil, and shallot in a large bowl.

Drain the lentils well and mix them into the dressing while they are still warm, ensuring the flavours meld together. Remove the bay leaf and thyme, then let the lentil mixture cool to room temperature, stirring occasionally.

Add a few grinds of black pepper and mix in the parsley, chopped nuts, and goat cheese. Taste the salad and adjust the seasoning as needed. This dish can be served warm or at room temperature. If serving warm, it is best to omit the goat cheese or crumble it on top just before serving to prevent it from melting.

This French lentil salad with goat cheese and walnuts can be made up to two days in advance and refrigerated. Before serving, bring it to room temperature and adjust the seasoning if necessary.

Variations:

Although this recipe features goat cheese and walnuts, you can experiment with different combinations of herbs, nuts, and cheese. For example, basil, pine nuts, and Parmesan cheese would give the salad an entirely different flavour profile.

Additionally, you can serve the lentil salad with a bed of wild arugula or baby arugula, providing a sharper taste and textural contrast to the dish.

Nutritional Information:

Per serving, this French lentil salad with goat cheese and walnuts provides approximately 16g of carbohydrates. The full nutritional breakdown can be found in the Serious Eats article by Kate Itrich-Williams, the food writer who adapted this recipe from David Lebovitz's cookbook, "My Paris Kitchen."

Lentil, tomato, and goat's cheese salad

Lentil, Tomato, and Goats Cheese Salad

Ingredients

• 100g small green lentils (such as puy)
• 1 garlic clove, crushed
• 1/2 lemon, juiced
• 2 tbsp extra virgin olive oil
• 20g fresh basil, roughly torn
• 75g goats' cheese
• Salt and pepper, to season
• 1 red or white onion
• 12oz ripe tomato (a mix of red and yellow, if possible)
• 4 tbsp balsamic vinegar
• 2 medium cloves of garlic
• 4 tbsp reduced-fat goat cheese (4 slices, about 1/8 inch thick)
• 2 large sprigs of basil, to yield 4 tbsp chopped

Method

• Put the lentils in a small saucepan, cover with water by about 6cm and add the garlic. Bring to the boil, then turn down the heat and simmer for 20 minutes, or until tender.
• Drain the lentils and place in a bowl. Stir in a squeeze of lemon juice, the oil, and three-quarters of the basil, then season.
• Meanwhile, roughly chop the tomatoes and put them in a large bowl with all their juices. Finely chop the onion, then add to the tomatoes. Roughly tear half the basil leaves and add to the mixture, then use your hands to squeeze everything together and release the juices. Mix in the sherry vinegar and oil with a spoon, then season with salt and pepper.
• When the lentils are cooked, drain and rinse under cold water until they’re just warm. Stir through the tomato mixture, then transfer to a large serving plate.
• Crumble over the goat's cheese and scatter with the remaining basil leaves. Taste, season, and serve.

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