Description
A refreshing Coral Lentil Salad with Fennel and Goat Cheese, perfect for a light meal or side dish.
Ingredients
Scale
- 1 cup coral lentils, rinsed and drained
- 1 medium fennel bulb, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 4 ounces goat cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine the coral lentils and 3 cups of water. Bring to a boil, then reduce heat to a simmer.
- Cook for about 15-20 minutes or until the lentils are tender but not mushy. Drain and let cool.
- In a large bowl, combine the sliced fennel, cherry tomatoes, red onion, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
- Add the cooled lentils to the large bowl with the vegetables.
- Pour the dressing over the salad and toss gently to combine.
- Fold in the crumbled goat cheese. Adjust seasoning with additional salt and pepper if needed.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For a heartier salad, add 1 cup of cooked quinoa or diced grilled chicken.
- You can also substitute feta cheese for goat cheese for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Coral Lentil Salad, Fennel, Goat Cheese, Healthy Salad