A healthy and filling side dish or main dish salad, this Lentil Salad with Goat Cheese and Sundried Tomatoes is easy to make and is on the table in under 25 minutes.
It's been a busy week, guys. One of those kinds we've all had; one of those where I'm clinging to little moments of self-care to keep some sense of sanity and calm. When I have weeks like this, I try to focus on things I can control to help me stay healthy, fueled well and balanced. Eating well is one of those areas and this Lentil Salad with Goat Cheese and Sundried Tomatoes has been totally fitting the bill.
I don't know about you, but as much as I love lentils, I'm not a fan if they're not treated right. These guys have the star flavor treatment: with extra virgin olive oil, sun-dried tomatoes, black olives, lemon, spinach, and a melty goat cheese to coat it all, this is a healthy lentil salad recipe that delivers even bigger on flavor.
It's a warm lentil salad that can served either piping hot or closer to room temperature-- just make sure to toss the lentils with the goat cheese and dressing before letting it cool if so.
The same goes for the spinach. Add as much or little as you like. Make it either more like a green salad with lentils or like a lentil salad with spinach. Add the spinach in when the lentils are hot to wilt them a bit or do like I did here and add them a few minutes after you've drained to keep the spinach fresher.
Either way, my bet is that you'll find this to be a warm goat cheese salad that is vegetarian, gluten-free and an amazing recipe for runners and other active sorts. Full of complex carbohydrates, a bit of protein, some good fiber, and a smattering of healthy fats, it's a recipe that that will fill you up without weighing you down and fuel you for the long run.
This Lentil Salad with Goat Cheese & Sundried Tomatoes is...
- A great weeknight side dish
- Ready in under 25 minutes
- Full of vegetables, fiber, & healthy fats
- 100% addicting
- Vegetarian & gluten-free
There aren't many reasons to not make this dish!
Can I freeze lentil salad?
No, unfortunately, I don't recommend freezing lentil salad-- especially this lentil salad since it has fresh spinach in it. If you're concerned that you won't be able to eat all four side salad size servings of the salad, just cut the recipe in half.
What food goes well with lentils?
Many different foods go so well with lentils. The flavors in this lentil salad are Mediterranean so any Mediterranean foods like fish, hummus, falafel, or pita would go well with it. It would also be delicious alongside grilled chicken or burgers as well, though.
What is the best way to cook lentils?
The best way to cook lentils is to cook them like pasta. This way, they are light and fluffy and have a great flavor.
To do this, bring a large saucepan of pretty heavily salted (about 2-3 teaspoons of salt) water to a boil. Add the lentils and stir occasionally as they cook for 15-20 minutes, or until they are done (see notes below), and then drain. That's it! Pretty simple for a satisfying and healthy side.
Do you need to soak lentils before cooking them?
Nope! Thankfully, they're pretty easy to cook. Just get your salted water boiling and then add the lentils. They're cook right up in 15-20 minutes.
How do you tell if lentils are cooked?
The way I like to see if lentils are done is this: scoop out a lentil or two from the water. Let it cool until it's comfortable to the touch. Then, place it between your thumb and forefinger or middle finger. Push the fingers back and forth. If the 2 different sides of the lentils easily release from each other like 2 different "saucers", it's done. If they're hard to release, keep cooking and check every minute or minute and a half until it can.
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A quick and healthy lentil salad with a rich goat cheese dressing, pops of sundried tomato, and plenty of umami.
- 1 cup lentils
- 1 ½ tablespoons olive oil
- 2 tablespoons sundried tomatoes in oil
- ½ teaspoon salt
- ¼ teaspoon oregano
- ½ lemon, juiced
- ½ cup sliced black olives
- 2 oz. goat cheese, crumbled + any additional for garnish
- 1 - 1 ½ cup baby kale or spinach
- black pepper -- a few good cracks, or about ¼ teaspoon
- Cook lentils in a large saucepan of well salted water (just like you would pasta) for 15-20 minutes , or until the lentils are cooked through but not soft.
- Drain the lentils and then return to the pan. Toss the lentils with olive oil through black pepper. Note: if you'd like the spinach not as wilted, wait to add the spinach at the end or let the rest of the lentil mixture cool a few minutes before tossing it in.
- Garnish the salad with extra goal cheese (if using) and serve!
1. You can serve this salad warm or cold-- however you prefer it.
2. Add the spinach as soon as you've drained the lentils to have it wilt more and add it last to the dish if you don't want it as wilted (as pictured).
3. This salad should keep covered in the fridge for 3-5 days. It will not freeze well.
4. Add the amount of spinach to your liking -- 1 cup to 1 ½ cups.
5. Cooking the lentils: you don't have to measure the water, just look them like you would pasta in a large saucepan of salted water.
Amount Per Serving Calories 193Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 7mgSodium 507mgCarbohydrates 17gFiber 7gSugar 2gProtein 10g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
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