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Lentil, Carrot & Goat Cheese Salad

Here's how you make Lentil, Carrot & Goat Cheese Salad
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  • Servings: 3-6
  • Prep: 5m
  • Cook: 25-30m
    • The following recipe serves 3-6 people.

Ingredients

The ingredients are:
  • 144 grams dry lentils (dry 3/4 cup, brown lentils, barley can also be used)
  • 1 1/2 cups carrots, grated (or shredded, about 4 large carrots)
  • 2 cups baby arugula
  • 3 scallions, diced (white and green parts)
  • 4 ounces goat cheese, crumbled (Feta can also be substituted)
  • 1/4 cup flat leaf parsley, chopped
  • 1 1/2 cups chicken stock (to cook the lentils)
  • FOR VINAIGRETTE
  • 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 3 to 4 tablespoons prepared mustard (stone ground mustard, adjust to taste, dijon can be substituted)
  • 2 tablespoons za'atar seasoning
  • Kosher salt, to taste
  • Pepper, to taste
  • OPTIONAL
  • 125 grams cooked chicken (diced, 1 cup)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Vinaigrette ... Add everything to a small bowl, mason jar, or tupperware container. I like the mason jar or tupperware; just cover and shake. Refrigerate until ready to use.

  • Step 2: Lentils ... Cook the lentils according to package directions in chicken broth - for extra flavor. Then, set to the side to cool a bit. You can serve this salad warm; but, I prefer to see it chilled.

  • Step 3: Salad ... Once the lentils have cooled slightly (I prefer them NOT warm; but, they don't have to be completely cold either); add to a bowl with the carrots, scallions, parsley, arugula; and some of the vinaigrette. Then, toss to combine. Add as much vinaigrette as you like; as I said - I tend to lightly dress my salads.

  • Step 4: Finish, Serve, ENJOY! ... Add the cheese; and toss. Ready to serve. And, to make this a main dish; simply add some cooked chicken - some thin sliced grilled chicken on top.

We hope you enjoy this recipe!

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