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Home » Recipes » Easy Vegetarian Main Dishes

June 21, 2019

Lentil Salad with Goat Cheese & Sundried Tomatoes

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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.

White bowl of lentil salad with goat cheese and sundried tomatoes next to a dish of sundried tomatoes and a cup of lentils. this Recipe
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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.

Up-close image of lentil salad with goat cheese and sundried tomatoes.

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.

A white bowl of lentil salad with goat cheese and sundried tomatoes.

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!

White bowl of lentil salad with goat cheese and sundried tomatoes next to a dish of salt and a pepper mill.

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.

White bowl of lentil salad next to a dish of salt and pepper mill.

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.

Lentil salad ext to a dish of sundried tomatoes and lentils.

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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White dish of lentil salad with goat cheese and dundried tomatoes.

Lentil Salad with Goat Cheese & Sundried Tomatoes

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Chelsea | Mae's Menu 2023
A quick and healthy lentil salad with a rich goat cheese dressing, pops of sundried tomato, and plenty of umami.
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Salad
Cuisine Mediterranean
Servings 4
Calories 193 kcal

Ingredients
  

  • 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

Instructions
 

  • 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!

Notes

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.

Nutrition

Serving: 1gCalories: 193kcalCarbohydrates: 17gProtein: 10gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 7gCholesterol: 7mgSodium: 507mgFiber: 7gSugar: 2g
Keyword healthy lentil salad recipe, lentil salad, lentils, runner recipe, vegetarian, vegetarian main dish, vegetarian salad
Tried and Loved This Recipe?Mention @MaesMenu or tag #MaesMenu!

To you like this recipe? Check out our other healthy and easy salad recipes:

  • Italian Farro Salad with Fennel & Citrus - Chewy farro, bright citrus, and sweet fennel come together in a tangy-sweet vinaigrette for a salad that is filling and healthy.
  • Moroccan Chickpea Salad with Carrots - with green, sweet, herbal, nutty, and acidic notes, this balanced salad has a complex flavor to keep you coming back for more.
  • Mom's Tuna Macaroni Salad Recipe - enjoy a family tradition for lunch or your next potluck. It's ready in under 30 minutes, comforting, and brimming with protein.
  • Roasted Sweet Potato Salad and Quinoa Salad - roasted sweet potatoes and quinoa come together in a white wine vinaigrette with leafy greens, red onions, and juicy golden raisins.
  • Roasted Romanesco Cauliflower & Potatoes - don't be fooled by how simple this salad is. Roasted Romanesco and buttery potatoes are tossed with a red wine vinaigrette to give flavors of salty, sweet, savory, and satisfying. Serve over steamed rice to make it a filling meatless main dish.
  • Roasted Cauliflower & Cabbage Salad - a salad was never as beautiful as this one. Cauliflower and cabbage are grilled or roasted then topped with chopped toasted almonds, herbs, and an addictive miso maple vinaigrette.
« Roasted Cauliflower & Cabbage Salad Recipe
Mediterranean Chickpea & Orzo Salad »

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MEET CHELSEA MAE PLUMMER

Hi!  Join me in making quick and healthy recipes for active families!  Many of my recipes can be made gluten-free or lactose-free because life with food allergies doesn't have to lack flavor!
A bit about me: I'm a self-taught home cook of 20+ years, food lover, runner, and dog lover!

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