HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconFrench Inspired Lentil Salad
French-Inspired Lentil Salad

French-Inspired Lentil Salad

with Herby Goat Cheese and Walnuts

Read more

Satisfying and sophisticated, this vegetarian salad makes a superb supper! Marinated lentils provide a hearty salad base and creamy, tangy goat cheese is rolled in fresh herbs for a luxurious topping!

Allergens:Wheat/BléMilk/LaitMustard/MoutardeTree Nut/Noix

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

370 mL


1 unit

Ciabatta Roll


84 g

Goat Cheese


56 g

Arugula and Spinach Mix

50 g


3 unit


7 g


1 unit


1 tbsp

Whole Grain Mustard


1 tbsp


28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp


0.06 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories580 kcal
Fat33 g
Saturated Fat9 g
Carbohydrate57 g
Sugar4 g
Dietary Fiber11 g
Protein20 g
Cholesterol35 mg
Sodium1460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Bowl
Small pot
Measuring Spoons
Large Non-Stick Pan
Shallow Dish
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, wash and dry all produce. Peel, then thinly slice shallot. Zest, then juice lemon. Add shallots, lemon juice, honey and 2 tbsp water (dbl for 4 ppl) to a small pot. Season with salt. Bring to a simmer over medium-high heat. Cook, stirring often, until salt dissolves, 1-2 min. Remove the pot from heat. Transfer shallots, including pickling liquid, to a large bowl.


Meanwhile, thinly slice chives. Thinly slice celery crosswise. Cut ciabatta into 1/2-inch pieces. Using a strainer, drain and rinse lentils. Add mustard, half the garlic salt, and 1 tbsp oil (dbl for 4 ppl) to the large bowl with shallots and pickling liquid. Season with pepper, then stir to combine. Add lentils and celery, then toss to combine.


Meanwhile, heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on walnuts so they don't burn!) Transfer to a plate.


Reheat the same pan over medium. When hot, add 1 tbsp oil, then ciabatta. (NOTE: Don't overcrowd the pan; cook croutons in 2 batches, using 1 tbsp oil per batch.) Season with remaining garlic salt and pepper. Cook, stirring occasionally, until golden-brown on all sides, 3-4 min. Transfer croutons to the plate with walnuts.


Meanwhile, add chives and lemon zest to a shallow dish. Season with pepper, then stir to combine. Roll goat cheese into 6 equal-sized balls (12 balls for 4 ppl). Roll each goat cheese ball in chive mixture to coat completely.


Add croutons and arugula and spinach mix to the bowl with marinated lentils. Toss to combine. Divide salad between plates. Top with herby goat cheese and walnuts.