Marinated Lentil Salad with Creamy Goat Cheese and Ripe Tomatoes

Name: Marinated Lentil Salad with Creamy Goat Cheese and Ripe Tomatoes
Yield: makes 4 to 6 servings
Ingredients: 1/2 pound brown lentils; 1/4 medium yellow onion, stuck with 2 cloves; 1 bay leaf; 1/2 small red onion, finely chopped; 3 tablespoons balsamic vinegar; 1/4 cup extra-virgin olive oil, plus extra for drizzling; Salt; 1 garlic clove, minced; 1/4 teaspoon ground cumin; 2 tablespoons chopped fresh mint and/or basil; Pepper; 1/2 cup fresh goat cheese, such as Capriole or other good-quality domestic chèvre, blended with 1 tablespoon heavy cream or half-and-half; Sliced ripe tomatoes, as desired; Mint or basil sprigs, for garnish

December 14, 2011

I used to think that lentils were bland in a brown rice (good-for-you-but-boring) sort of way. But the luscious combination of ingredients in this salad changed all that. Loretta Keller, a former sous chef who is now an acclaimed chef in San Francisco, gave me this recipe. The lentils and dressing are great on their own, but they’re even better paired with goat cheese, with its creamy texture and tangy flavor, and ripe garden tomatoes. This salad makes a quick and easy lunch, especially with a loaf of crusty sourdough bread or some crostini (thin slices of toasted bread rubbed with garlic, sprinkled with salt, and drizzled with olive oil).

Recipe information

Yield
makes 4 to 6 servings

Ingredients

1/2 pound brown lentils

1/4 medium yellow onion, stuck with 2 cloves

1 bay leaf

1/2 small red onion, finely chopped

3 tablespoons balsamic vinegar

1/4 cup extra-virgin olive oil, plus extra for drizzling

Salt

1 garlic clove, minced

1/4 teaspoon ground cumin

2 tablespoons chopped fresh mint and/or basil

Pepper

1/2 cup fresh goat cheese, such as Capriole or other good-quality domestic chèvre, blended with 1 tablespoon heavy cream or half-and-half

Sliced ripe tomatoes, as desired

Mint or basil sprigs, for garnish

Preparation

Step 1
Place the lentils in a 2-quart saucepan with the yellow onion and bay leaf and cover with about 4 cups of cold water. Bring to a boil, then reduce the heat and simmer until lentils are tender but not mushy, 15–20 minutes.
Step 2
Remove the lentils from the heat and pour into a colander. Run warm water over them to rinse off the sludge. Shake off any excess water, then turn the lentils into a bowl, and immediately add the red onion, vinegar, olive oil, and some salt. Stir gently with a spatula, then add the garlic, cumin, and mint. Season with salt and pepper. Marinate for 10 minutes, then taste again and adjust the acidity (adding more oil or vinegar as desired) and salt and pepper.
Step 3
Place about 1/2 cup dressed lentils on each plate, then add a spoonful or two of goat cheese and some sliced tomatoes. Drizzle the tomatoes with olive oil, and season with salt and a grind of black pepper. A mint or basil sprig in the center makes a pretty garnish.

From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf. Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook. Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.

TagsSalad Goat Cheese Cheese Dairy Tomato Vegetable Brown Lentil Lentil Bean and Legume Main Starter Side Dinner Lunch Vegetarian Nut Free Easy Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes