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Lentil Salad with Goat Cheese

Lentil Salad with Goat Cheese
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Yield: 6 to 8 servings

One of the most famous lentil meals in history was a pottage Jacob served to his starving brother, Esau, in exchange for his birthright (Genesis 25:34). Here's a thoroughly modern way to enjoy these nutritious legumes.


  • 1 cup lentils
  • 1 bunch scallions
  • 1 pint cherry tomatoes
  • 1/2 pound goat cheese
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon black pepper
  • salt to taste


Bring a large pan of salted water to a boil. Add lentils, reduce the heat, and simmer until just tender, about 20 minutes. Drain lentils, rinse with cold water, and pat dry. Put lentils in a large bowl, add scallions, cherry tomatoes, and half of the goat cheese. In a small bowl mix garlic, mustard, and vinegar. Whisk in oil slowly. Add pepper and salt. Combine lentils and dressing in a serving dish, and top with remaining goat cheese.
Updated Monday, March 24th, 2003
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