Lunch · French
French lentil and goat cheese salad
Earthy green lentils with goat cheese, walnuts and a mustard vinaigrette.
- Serves
- 2
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Vegetarian here means no meat, poultry, fish or shellfish.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 180 g dried green lentils
- 60 g goat cheese, crumbled
- 30 g walnuts, chopped
- 50 g baby spinach
- 1 tbsp dijon mustard
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
Method
Simmer the lentils in plenty of water for 18 to 20 minutes until tender, then drain and cool slightly.
Whisk the mustard, olive oil, red wine vinegar, salt and pepper in a small bowl.
Toss the warm lentils with the dressing and baby spinach.
Divide between bowls and top with goat cheese and walnuts.