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French-Inspired Lentil Salad

French-Inspired Lentil Salad

with Herby Goat Cheese and Walnuts

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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!

Tags:Veggie
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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

370 mL

Lentils

1 unit

Ciabatta Roll

(ContainsWheat/Blé)

84 g

Goat Cheese

(ContainsMilk/Lait)

56 g

Arugula and Spinach Mix

50 g

Shallot

3 unit

Celery

7 g

Chives

1 unit

Lemon

1 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

1 tbsp

Honey

28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

1 tsp

Garlic Salt

Not included in your delivery

2 tbsp

Oil*

0.06 tsp

Salt*

0.13 tsp

Pepper*

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.
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Small pot
Zester
Measuring Spoons
Strainer
Large Non-Stick Pan
Shallow Dish
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.