Paris Kitchen Green Lentil Salad with Goat Cheese & Pecans

Slightly modified version of a recipe from My Paris Kitchen by David Lebovitz, copyright (c) 2014. Published by Ten Speed Press, an imprint of Random House LLC, as featured on The Splendid Table
  • 1 cup (270g) French green lentils (preferably from Le Puy) (Trader Joe’s “Small Green Lentils” work perfectly, whatever their provenance)
  • 1 bay leaf
  • 5 sprigs fresh thyme
  • 1 carrot, peeled and finely diced
  • 1 small red onion, peeled and finely diced
  • 1 rib celery, finely diced


  • 1 tablespoon red wine vinegar
  • 1 1/4 teaspoons sea salt or kosher salt, plus more as needed
  • 1 teaspoon Dijon mustard
  • 1/4 cup olive oil, or half walnut oil and half olive oil
  • 1 small shallot, peeled and minced
  • Freshly ground black pepper
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/2 cup pecans toasted and coarsely chopped (walnuts or cashews are also good)
  • 1/2 cup crumbled fresh or slightly aged goat cheese or feta cheese
1. Rinse the lentils and put them in a saucepan with plenty of lightly salted water, the bay leaf, and the thyme. Bring to a boil, decrease the heat to a simmer, and cook for 15 minutes. Add the finely diced vegetables and cook for another 5 to 10 minutes, until the lentils are tender; be careful not to overcook them.
2. While the lentils are cooking, make the dressing. Mix the vinegar, salt, mustard, oil, and shallot in a large bowl.
3. Drain the lentils well and mix them into the dressing while still warm, stirring to coat the lentils. Remove the bay leaf and thyme and let cool to room temperature, stirring occasionally.
4. Add a few grinds of pepper and mix in the parsley, and goat cheese. Taste, and add additional salt, if desired. I serve the salad at room temperature or warm. If served warm, omit the goat cheese, or crumble it on top at the last minute, so it doesn’t melt, but just softens slightly. Top each serving with the nuts (adding them at the end makes sure they stay crunchy).  The salad can be made up to 2 days ahead and refrigerated. Let it come to room temperature before serving; it may need to be reseasoned after having been refrigerated.
Published in: on July 25, 2014 at 12:20 pm  Leave a Comment  

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