My favorite part about traveling is trying new dishes that I never would have the chance to at home, like this French lentil salad with baked goat cheese. It's been almost 10 years since I first enjoyed it at Farmacia in Philadelphia. I even wrote a blog post about it in 2011, which turned out to be fate, since it helped me recreate this salad now in 2020. How's that for blogging being useful for capturing moments in our lives?!
So much has changed about blogging since the conference that took me to Philly in 2011, and I may have forgotten what that actual French lentil salad tasted like, but the feeling of it has stayed the same. I just cannot believe that such an array of ingredients and flavors can come together to make something so incredibly delicious.
Nothing in this salad is that outrageous or complex, but how it comes together is so harmonious. This recipe looks insanely complicated, but it's one of those where you can do the subsequent steps while the others are happening and still clean while you go so you can finish with a tasty meal and not a lot of mess. That's my kind of meal right there. As of the last bite I took, the only cleanup I have left other than putting a few things in the dishwasher is to remove the parchment paper from the baking sheet. And just like that, cleanup is done!
French Lentil Salad with Baked Goat Cheese
Ingredients
Lentils
- 1 cup French lentils
- ½ teaspoon dried thyme
- ¼ cup shredded carrots
- ¼ cup onion finely diced
- salt to taste
- 1 scallion
- spring mix or microgreens
Red Wine Vinaigrette
- ¼ cup red vine vinegar
- ½ cup olive oil
- 1 clove garlic minced
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- black pepper to taste
Baked Goat Cheese
- 4-5 ounce log of goat cheese
- ¼ cup bread crumbs
- ½ teaspoon dried thyme
- 1 egg
- ½ teaspoon Dijon mustard
Instructions
- Soak the lentils for at least 1 hour.
- After soaking, rinse the lentils and place in a large saucepan. Cover with 1" of water, then bring to a boil. Chop the vegetables.
- Turn the heat down to medium low and simmer for 15 minutes.
- Meanwhile, mix together all of the red wine vinaigrette ingredients and set aside.
- By now, the lentils should have simmered for 15 minutes. Add the onion and carrots, stir in, and simmer for 15 more minutes.
- Heat the oven to 475 F. Line a small baking sheet (one that will fit in your freezer) with parchment paper.
- Cut the goat cheese into 4 discs, and set aside. Mix the egg and Dijon in a bowl.
- Place the breadcrumbs and thyme in another bowl.
- Dip each disc of goat cheese in the egg, then into the breadcrumbs. Set on the parchment lined baking sheet and put in the freezer for 10-15 minutes.
- Use this time to clean up a little bit if needed. Once the lentils are done, cut the heat but leave them in the pot for now.
- Once the goat cheese is cold, put the whole baking sheet in the oven for 7 minutes.
- Once the goat cheese is almost done, drain the lentils. Pour in the dressing and mix thoroughly. Taste and add salt here as needed.
- After the goat cheese is out of the oven, (if using!) place a handful of spring mix lettuce or microgreens on each serving plate. Top with the dressed lentils. Sprinkle with scallion. Place a baked goat cheese on top.
Notes
Other Tangy Vinaigrettes
The original French lentil salad called for a sherry-Dijon vinaigrette but in my mind, a red wine vinaigrette seemed right. Also I didn't have sherry vinegar.
If you're in an opposite predicament, any wine or booze-based vinaigrette will do, such as:
- Sherry-Dijon vinaigrette
- Champagne vinaigrette
- White wine vinaigrette
- Apple cider vinaigrette for extra tang
Anything but a balsamic vinaigrette will do, as balsamic may overpower the other, more delicate flavors in the salad.