Lentil salad with fresh mint and goat cheese

Total Time
33 min
10 min
23 min


dry lentils

1½ cup(s), French green-variety, picked over and rinsed

bay leaf

2 leaf/leaves

uncooked red onion(s)

½ small, coarsely chopped

mint leaves

¼ cup(s), fresh, coarsely chopped

table salt

½ tsp, or to taste

black pepper

¼ tsp, freshly ground, or to taste

semisoft goat cheese

½ cup(s), crumbled


  1. Place lentils in medium saucepan and add enough water to cover lentils by 2−3 inches. Add bay leaves and bring to boil over high heat. Reduce heat to medium and partially cover pan; simmer until lentils are tender, 15−20 minutes. Drain; discard bay leaves and transfer lentils to large bowl.
  2. While lentils are still warm, stir in onion, mint, salt, and pepper. Sprinkle goat cheese over salad just before serving; serve warm or chilled.
  3. Serving size: about ¾ cup lentil salad and scant 1½ tablespoons cheese


Green French lentils, sometimes called Le Puy lentils, hold their shape better than most other varieties, making them ideal for salads like this one. Black lentils are also a good option.

A happier, healthier you starts here