Savor the crunch of toasted walnuts and the creamy delight of goat cheese in this quintessential French Lentil Salad with Goat Cheese and Walnuts—a truly gourmet experience in every bite!
If you’re not already on the lentil bandwagon, this recipe will certainly turn you into a bona fide lentil lover. I’d say that my lentil obsession has been progressing pretty steadily over the past few years.
First, there were these Lebanese Warm Lentils. Then, the red lentil obsession began. First with this Indian Mulligatawny Soup (an all-time favorite on the blog), then with these Creamy Ethiopian Lentils. After that, I made Bavarian Lentil Soup every week for months on end. This past month, it’s been these Easy Vegan Lentil Tacos.
After visiting Paris, I’ve been on a bit of a French food kick. Pretty much as soon as I came home, I made this French Pork with Apple Cream Sauce recipe and posted it on the blog. This lentil salad would be an excellent accompaniment to that tasty pork recipe!
Table of Contents
What are French Lentils?
French lentils, specifically known as “Lentilles du Puy” or “Puy lentils,” are a variety of green lentils that originate from the Le Puy, in the Auvergne Central region of France. They are prized for their unique peppery flavor and firm texture, which holds up well during cooking.
Unlike other lentil varieties that tend to become mushy when cooked, French lentils maintain their shape, making them ideal for salads and side dishes where texture is important.
Reasons to Love These Mediterranean Lentils
- Packed with protein, fiber, and essential nutrients, this Mediterranean Lentil Salad is incredibly nutritious and good for health.
- With simple ingredients and straightforward preparation, this dish is a quick and hassle-free meal option.
- French Lentils store well in the fridge, making it a perfect make-ahead meal for busy days.
Recipe Ingredients
- Fresh Goat Cheese: Offers a creamy texture and a tangy, sharp taste.
- Dijon Mustard: Adds a piquant, slightly spicy flavor. Its creamy texture helps emulsify the dressing.
- Lemon Juice: Brings a fresh, bright acidity that lifts all the other ingredients.
See the recipe card for full information on ingredients and quantities.
Variations
- Cheese Variation: Use feta cheese instead of goat cheese for a less tangy, yet still creamy flavor.
- Lentil Variation: You can substitute green lentils with Beluga lentils as they have a similar firm texture and rich flavor.
- Dressing Options: For a variation, try a red wine vinegar dressing to add robust and slightly fruity acidity. Alternatively, a balsamic vinaigrette can add rich, slightly sweet depth.
How to Make French Lentils
Step #1: Set the goat cheese out on the counter to allow it to come to room temperature while you prepare the salad.
Step #2: Bring the lentils, broth, and thyme to a boil in a large saucepan over medium-high heat. Turn the heat down to low and simmer, uncovered, for 15 minutes. Add the diced carrot and onion, cover the pot, and allow to cook for another 5-10 minutes, until the lentils are tender.
Step #3: Meanwhile, make the dressing by whisking together the olive oil, lemon juice, mustard, pressed garlic, honey, and salt.
Step #4: Toast the walnuts by placing them in a dry pan and setting it over medium heat. Shake the walnuts occasionally and remove from heat when fragrant and slightly browned (do not burn).
Step #5: Once the lentils are cooked, drain off any excess liquid and toss with the prepared dressing. Serve the lentils on a bed of arugula leaves, topped with pats of goat cheese.
Expert Tips
- Rinse Lentils Thoroughly: Before cooking lentils, it’s essential to rinse them under cold water to remove any dirt or debris. This not only cleans the lentils but can also help reduce any bitterness.
- Cheese Preparation: Before adding goat cheese to the salad, crumble it gently with a fork rather than cutting it with a knife. This method preserves the cheese’s delicate texture.
- Dressing Consistency: When preparing the dressing, slowly drizzle the olive oil into the other dressing ingredients while whisking continuously. This technique helps create an emulsion, resulting in a smoother and more cohesive dressing.
Frequently Asked Questions
Consider incorporating fresh herbs like dill, fresh thyme, or oregano for added depth. For a spicier kick, a pinch of cumin, red pepper flakes, or paprika works well.
Yes, you can substitute walnuts with other nuts like pecans or almonds for a different texture and flavor profile. Toast them slightly to enhance their nutty aroma before adding to the salad.
Storage Info
Store the French Lentil Salad with Goat Cheese and Walnuts in an airtight container in the refrigerator, where it will stay fresh for up to 3-4 days. Freezing is not recommended as it may affect the texture of the lentils and arugula negatively.
More Salad Recipes That You’ll Love
French Lentil Salad with Goat Cheese and Walnuts Recipe
Ingredients
- 5 ounces fresh goat cheese
- 1 1/2 cups French green lentils
- 3 1/2 cups vegetable broth
- 1 tsp dried thyme
- 1 cup diced carrot
- 1 cup diced red onion
- 1/2 cup extra virgin olive oil
- 1/3 cup lemon juice
- 1 teaspoon Dijon mustard
- 2 cloves garlic - pressed
- 1 tbsp honey
- 1 teaspoon salt
- 1 cup raw walnuts
- 4 cups arugula leaves
Instructions
- Set the goat cheese out on the counter to allow it to come to room temperature while you prepare the salad.
- Bring the lentils, broth, and thyme to a boil in a large saucepan over medium-high heat. Turn the heat down to low and simmer, uncovered, for 15 minutes. Add the diced carrot and onion, cover the pot, and allow to cook for another 5-10 minutes, until the lentils are tender.
- Meanwhile, make the dressing by whisking together the olive oil, lemon juice, mustard, pressed garlic, honey, and salt.
- Toast the walnuts by placing them in a dry pan and setting it over medium heat. Shake the walnuts occasionally and remove from heat when fragrant and slightly browned (do not burn).
- Once the lentils are cooked, drain off any excess liquid and toss with the prepared dressing. Serve the lentils on a bed of arugula leaves, topped with pats of goat cheese.
NOTES
Nutrition
Tasty
Do you have to soak the lentils overnight?
Hi Leke,
No need to soak the lentils overnight.
– Linda
This dish looks delicious and beautiful! I could maybe replicate it. I have a friend who owns a few goats, and he likes to make goat milk when he can. Maybe he’d let me take some, and I can procure the other ingredients elsewhere.
Wow, that would be amazing! Fresh goat cheese is the BEST!