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Warm Lentil Salad with Goat Cheese

  • Prep:
  • Total Time:
  • Servings: 4
Warm Lentil Salad with Goat Cheese

Photography: Beatriz Da Costa

Source: Martha Stewart Living, February Winter 2004


  • 3/4 cup green lentils (4.75 ounces)
  • 3 tablespoons extra-virgin olive oil
  • 3 shallots, thinly sliced crosswise and separated into rings
  • 1 carrot, cut into 1/4-inch dice
  • 1 stalk celery, cut into 1/4-inch dice
  • 1 red bell pepper, ribs and seeds removed, cut into 1/4-inch dice
  • 2 teaspoons coarsely chopped fresh flat-leaf parsley
  • 2 tablespoons balsamic or sherry vinegar
  • 6 ounces spinach, stemmed and coarsely chopped (about 2 cups)
  • Coarse salt and freshly ground black pepper
  • 4 ounces fresh goat cheese


  1. Bring a medium saucepan of water to a boil. Add lentils, and simmer, stirring occasionally, until tender, about 15 minutes.

  2. Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat until hot but not smoking. Add shallots, and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add carrot, celery, and bell pepper; continue to cook, stirring occasionally, until vegetables are tender, about 5 minutes more. Stir in parsley, vinegar, and remaining tablespoon oil. Transfer to a large bowl.

  3. Drain lentils, and add to bowl with vegetables. Stir in spinach, and season with salt and black pepper. Crumble goat cheese into bowl, and toss gently to combine.

Reviews (3)

  • She She Power 14 Feb, 2014

    This recipe is delicious. It is extremely flavorful, healthy with just small amount of decadence (goat cheese).

  • oscillation1 15 Jan, 2012

    Really nice recipe. I'd recommend using the utmost care when tossing the goat cheese into the mixture. It might even be a prudent decision to NOT toss the goat cheese into the mixture at all, since it easily breaks down in response to the most gentle of agitations, and instead crumble it onto the top of the mixture before serving.

  • carolanneandmartha 17 Jan, 2008

    serve with pork.

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