Time 1h Number Of Ingredients 13 Steps:
Bring a medium-sized pot of salted water to a boil. Add the lentils and cook on high for 25 minutes or until lentils are tender but not falling apart. While the lentils are boiling, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-line plate to drain. When the lentils have about a minute or two to go, add the green beans. Drain in a sieve or colander and cool under cold tap water. Drain well then transfer to a large bowl. Add the radishes and olives. Whisk dressing ingredients together in a bowl. Pour over lentils and vegetables as needed and stir. (You may not need all the dressing as you don’t want it soggy.) TO SERVE: Place frisee lettuce in a large serving bowl. Top with lentil mixture and gently toss to combine. Serve immediately.
Time 45m Yield 4 as a side dish, 2 as a main course Number Of Ingredients 15 Steps:
Before cooking the lentils, make sure you rinse them well and pick over them to remove any small rocks or debris. Combine lentils, chicken broth and bay leaf in a medium saucepan. Bring to a boil, then turn heat down and simmer until lentils are tender, 25-30 minutes for French green lentils or 20-25 minutes for common brown or green lentils. Remove bay leaf, strain and let cool. In a large bowl, combine all remaining ingredients except goat cheese. Add cooled lentils and toss to combine. Taste and adjust seasoning if necessary. Transfer salad to serving dish, crumble goat cheese over top and serve. Note: When preparing this recipe, be sure to build in at least 10 minutes to cool the lentils after they have cooked.
Time 1h20m Yield 4 servings Number Of Ingredients 13 Steps:
Preheat the oven to 425 degrees F. Toss the radishes with 2 tablespoons of the oil on a baking sheet and season with salt and pepper. Roast until golden brown and just tender, 25 to 30 minutes, flipping them once halfway through the cooking time. Whisk the shallot, garlic, thyme leaves, Dijon mustard and vinegar together in a small bowl. While whisking, slowly drizzle in the 1/3 cup of oil. Season with salt and pepper to taste. Put the roasted radishes, cooked lentils, almonds and dressing in a large bowl and toss to combine. Allow to marinate for at least 30 minutes in the refrigerator and up to overnight. Before serving, toss the lentil mixture with the baby arugula. Serve at room temperature topped with the lemon zest and crumbled goat cheese.
Number Of Ingredients 11 Steps:
In a medium saucepan, heat 1 tablespoon oil over medium. Add onion, carrot, and celery, and cook, stirring occasionally, until tender, about 6 minutes. Add lentils and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain and season with salt and pepper. Let cool. In a medium bowl, whisk together remaining oil, lemon juice, and red-pepper flakes. Season with salt. Add lentils, almonds (if using), cabbage, and herbs and toss to combine. Lentil salad can be stored in an airtight container in the refrigerator up to 3 days.
Time 1h15m Yield 4 Number Of Ingredients 11 Steps:
Combine sherry vinegar, 3 tablespoons olive oil, and minced garlic in a jar with a lid and shake until blended. Set aside. Place lentils, chicken broth, water, and 1 tablespoon olive oil in a saucepan and bring to a boil. Reduce the heat to low and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Do not overcook. Remove from heat, drain, and cool for at least 30 minutes. Transfer cooled lentils to a mixing bowl. Stir in the dressing, chives, and cilantro; mix well. If you’re serving the salad immediately, add the goat cheese and tomatoes. If you’re preparing the recipe ahead of time, refrigerate the salad and add the goat cheese and tomatoes just before serving.
Time 1h15m Yield 4 Number Of Ingredients 11 Steps:
Combine sherry vinegar, 3 tablespoons olive oil, and minced garlic in a jar with a lid and shake until blended. Set aside. Place lentils, chicken broth, water, and 1 tablespoon olive oil in a saucepan and bring to a boil. Reduce the heat to low and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Do not overcook. Remove from heat, drain, and cool for at least 30 minutes. Transfer cooled lentils to a mixing bowl. Stir in the dressing, chives, and cilantro; mix well. If you’re serving the salad immediately, add the goat cheese and tomatoes. If you’re preparing the recipe ahead of time, refrigerate the salad and add the goat cheese and tomatoes just before serving.
More about “french lentil salad with goat cheese and roasted radishes recipes”
Time 40m Number Of Ingredients 11 Steps:
Bring a medium saucepan of water to a boil. Add lentils, and simmer, stirring occasionally, until tender, about 15 minutes. 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. 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.
