Why You’ll Love Lentil Salad Recipe With Herbed Goat Cheese and Balsamic Vinaigrette Recipe
This salad combines hearty ingredients with bright, fresh flavors without being complicated to prepare. Brown lentils provide a satisfying base that holds up beautifully to the balsamic dressing, while tomatoes and red onion add freshness and texture.
The herbed goat cheese is what makes the salad especially memorable. Its creamy, tangy flavor contrasts with the earthy lentils, and coating the slices in parsley and chives adds freshness to every bite. Serving everything over baby spinach creates a colorful, complete salad that feels substantial without being heavy.
It is also a convenient recipe for meal prep. The lentil mixture and vinaigrette can be prepared ahead of time, then assembled with the spinach and goat cheese just before serving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Brown lentils – Use dried brown lentils for the best texture, or substitute canned no-salt-added brown lentils for a quicker preparation.
- Water – For cooking the dried lentils until tender.
- Red onion – Finely diced onion provides a crisp texture and pleasantly sharp flavor.
- Cherry tomatoes – Halved tomatoes add sweetness, juiciness, and color.
- Fresh parsley – Used both in the lentil salad and for coating the goat cheese.
- Salt – Seasons the lentils and fresh vegetables.
- Baby spinach – Creates a fresh leafy base for serving the salad.
- Balsamic vinegar – Gives the vinaigrette its characteristic sweet and tangy flavor.
- Extra-virgin olive oil – Adds richness and helps create a smooth vinaigrette.
- Dijon mustard – Adds subtle sharpness while helping the dressing come together.
- Black pepper – A pinch provides gentle warmth and additional seasoning.
- Fresh chives – Combined with parsley to create the fresh herb coating.
- Goat cheese – Creamy goat cheese rounds are coated with herbs and placed on top of each salad.
Directions
- Start by sorting through the dried lentils and removing any stones or debris. Rinse the lentils thoroughly under cold running water. Place them in a medium saucepan with the water and bring to a boil.
- Cover the saucepan and reduce the heat to maintain a gentle simmer. Cook the lentils for approximately 20 to 30 minutes, stirring occasionally, until tender while still holding their shape. Avoid vigorously boiling the lentils, which can cause their skins to split before their centers become tender. Drain well once cooked.
- Prepare the balsamic vinaigrette by whisking the balsamic vinegar, extra-virgin olive oil, Dijon mustard, and black pepper together until well combined. Set the dressing aside.
- Combine the minced parsley and fresh chives in a small shallow dish. Slice the goat cheese log into eight rounds, then gently coat each round with the herb mixture.
- Place the drained lentils in a bowl and add the finely diced red onion, halved cherry tomatoes, parsley, and salt. Pour the prepared balsamic vinaigrette over the mixture and gently toss until everything is evenly coated.
- Divide the baby spinach evenly among four plates. Spoon one-quarter of the dressed lentil salad over each portion of spinach and finish each plate with two rounds of herbed goat cheese. Serve immediately.
Servings and timing
This recipe makes 4 servings and takes approximately 33 minutes from start to finish.
Most of the preparation time is devoted to simmering the dried lentils, which generally need 20 to 30 minutes to become tender. Using canned, rinsed, and drained brown lentils can significantly shorten the preparation time because no lentil cooking is required.
Variations
For a different cheese, try feta in place of goat cheese. Feta will give the salad a saltier, firmer finish while still pairing nicely with lentils and balsamic vinaigrette.
You can also add extra vegetables such as diced cucumber, roasted red peppers, shredded carrots, or chopped bell peppers. For additional crunch, sprinkle toasted walnuts, pecans, almonds, pumpkin seeds, or sunflower seeds over the finished salad.
For a stronger Mediterranean character, add chopped Kalamata olives and fresh basil. If you prefer a sweeter contrast to the balsamic dressing, dried cranberries, chopped dates, or thinly sliced fresh pear can also work well.
The baby spinach can be replaced with arugula, mixed greens, or chopped kale. Arugula is particularly good if you enjoy a slightly peppery salad.
Storage/Reheating
For the best results, store the lentil mixture, baby spinach, and herbed goat cheese separately. Keeping the components apart prevents the spinach from wilting and helps the goat cheese retain its shape and herb coating.
Store leftover lentil salad in an airtight container in the refrigerator and use it within about 3 to 4 days. Keep the goat cheese refrigerated in a separate covered container.
This salad is designed to be eaten cold or at room temperature, so reheating is generally unnecessary. If you prefer slightly warm lentils, gently warm only the lentil mixture and then assemble it with fresh spinach and chilled or room-temperature goat cheese.
FAQs
Can I use canned lentils instead of dried lentils?
Yes. Canned brown lentils are an excellent time-saving substitute. Drain and rinse them thoroughly before adding them to the salad. Because they are already cooked, you can skip the lentil simmering step entirely.
What type of lentils are best for this salad?
Brown lentils work particularly well because they become tender while retaining enough structure for a salad. Green lentils are another good option. Avoid red lentils because they tend to soften and break down quickly, making them better suited to soups, curries, and purées.
Why did my lentils become mushy?
The lentils may have been cooked too vigorously or for too long. Once the water reaches a boil, reduce the heat and maintain a gentle simmer. Begin checking the lentils toward the lower end of the suggested cooking time and drain them once tender.
Can I make this lentil salad ahead of time?
Yes. Prepare the lentil mixture and vinaigrette ahead of time and refrigerate them in a covered container. For the freshest texture, keep the spinach and goat cheese separate and assemble individual portions shortly before serving.
What can I substitute for goat cheese?
Feta is one of the easiest substitutes and works particularly well with balsamic vinaigrette. For something milder, fresh mozzarella can also be used, although it will produce a different flavor and texture.
Can I serve the salad warm?
Yes. The cooked lentils can be tossed with the vinaigrette while slightly warm and then served over fresh spinach. Just avoid making the lentils excessively hot, as they can quickly wilt the spinach and soften the goat cheese.
Do I need to soak the lentils before cooking?
No. Brown lentils generally do not require soaking before cooking. Simply sort them, rinse thoroughly, and simmer them in water until tender.
How do I keep the goat cheese from crumbling when slicing it?
Use a sharp, thin knife and handle the goat cheese gently. Chilling the goat cheese before slicing can also help it hold its shape. Wiping the knife between cuts makes it easier to create neat rounds.
What can I serve with lentil salad?
This salad can be served by itself as a light meal or paired with crusty bread, soup, roasted vegetables, or a simple vegetable side. It can also accompany grilled or roasted dishes when served as part of a larger meal.
Is this lentil salad good for meal prep?
Yes. The lentil and vegetable mixture holds up well in the refrigerator, making it convenient for preparing lunches in advance. Portion the lentils separately from the spinach and goat cheese, then combine everything when you are ready to eat.
Conclusion
Lentil salad with herbed goat cheese and balsamic vinaigrette turns simple ingredients into a colorful and satisfying dish. Tender lentils and fresh vegetables provide plenty of texture, while the balsamic vinaigrette contributes a bright tanginess that complements the creamy goat cheese.
With four servings ready in about 33 minutes, this salad works equally well for a quick lunch, weeknight dinner, or make-ahead meal. The combination of earthy lentils, fresh spinach, juicy tomatoes, herbs, and tangy goat cheese makes every serving flavorful while leaving plenty of room for your favorite variations.
Lentil Salad Recipe With Herbed Goat Cheese and Balsamic Vinaigrette
A hearty lentil salad with juicy cherry tomatoes, baby spinach, tangy balsamic vinaigrette, and creamy goat cheese coated in fresh herbs.
- Prep Time: 8 minutes
- Cook Time: 25 minutes
- Total Time: 33 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 2/3 cup dried brown lentils (or 1 15 oz/425 g can no-salt-added brown lentils, rinsed and drained)
- 4 cups water
- 1 small red onion (finely diced)
- 6 ounces cherry tomatoes (halved)
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon salt (slightly scant)
- 4 ounces baby spinach (about 4 cups; for serving)
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon Dijon mustard
- 1 pinch black pepper
- 3 tablespoons minced fresh parsley
- 2 tablespoons minced fresh chives
- 4 ounces log goat cheese (sliced into 8 rounds)
Instructions
- Sort through the lentils to remove any small stones or debris, then rinse with cold water in a colander. Add the lentils and water to a lidded medium saucepan and bring to a boil. Cover, reduce the heat to a gentle simmer, and cook for 20 to 30 minutes, stirring occasionally, until tender but not mushy. Drain well.
- Whisk together the balsamic vinegar, extra-virgin olive oil, Dijon mustard, and black pepper to make the vinaigrette. Set aside.
- Combine the 3 tablespoons parsley and chives in a small dish. Roll each goat cheese round in the herbs until coated, then set aside.
- Combine the drained lentils, red onion, cherry tomatoes, 2 tablespoons parsley, salt, and balsamic vinaigrette. Toss gently until evenly dressed.
- Divide the baby spinach among 4 plates. Top each with one-quarter of the lentil salad and 2 rounds of herbed goat cheese. Serve immediately.
Notes
- Keep the lentils at a gentle simmer rather than a vigorous boil to help prevent their skins from splitting and becoming mushy.
- Canned no-salt-added brown lentils can be used for a quicker preparation; rinse and drain them well before assembling the salad.
- For the best texture, cook dried lentils until tender while still holding their shape.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 5 g
- Sodium: 490 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 10 g
- Protein: 16 g
- Cholesterol: 22 mg
