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Lentil salad with mint and goat’s cheese

Lentil salad with mint and goat’s cheese

  • Salad

Warm lentils with mint, shallots and cider vinegar, with goat’s cheese.

Active time20 min

Cooking25 min

Total40 min

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Ingredients

  • 60 g shallots
  • 20 g mint
  • 100 g goat’s cheese log
  • 35 ml olive oil
  • 300 g dried green lentils
  • 20 ml cider vinegar

Preparation

  1. Rinse the lentils, cover with plenty of cold water and bring to the boil. Simmer for 25 minutes, until tender, then drain.

    300 g dried green lentils
    • saucepan
    • colander

  2. While the lentils are cooking, peel and chop the shallots. Wash and chop the mint. Mix with the vinegar and oil in a salad bowl.

    60 g shallots
    20 g mint
    35 ml olive oil
    20 ml cider vinegar
    • knife
    • salad bowl

  3. Prepare 100 g goat’s cheese log. Cut the cheese into small pieces. Add everything with the other salad ingredients. Add the warm lentils to the vinaigrette, mix and serve.

    100 g goat’s cheese log
    • salad bowl
    • knife
    • chopping board

Allergens

  • Milk
Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Lentil salad with mint and goat’s cheese