Lentil salad with fresh mint and goat cheese

7
3
3
Smartpoints value per serving
Total Time
33 min
Prep
10 min
Cook
23 min
Serves
6
Difficulty
Easy

Ingredients

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

Instructions

  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

Notes

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.

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