My favorite lentil salad

This is one of my very favorite salads and I know I often show photos of it on the blog, but somehow I’ve never shared the recipe. It’s from ATK’s The Complete Vegetarian cookbook, which is always my go-to when I’m feeling uninspired and craving plant based meals. They have a few different lentil dishes, but this variation with hazelnuts and chevre is my number one.

I often serve it with a few other veggies sides – roasted sweet potatoes and Brussels sprouts seem to be my most frequent Winter pairing and then in Summer it’s great along side a simple tomato and basil salad – but it’s hearty enough that you could double it and have it stand alone as a full meal.

The kids absolutely love it and I’ve made it for several guests who always ask for the recipe. It’s a perfect potluck dish and is ideal for any season. Basically, this recipe is gold.

Lentil Salad with Hazelnuts and Chevre

Ingredients:

• 5 tbsp olive oil
• 3 tbsp red wine vinegar
• 2 tsp dijon mustard
• 1 cup black / Puy lentils
• 1 bay leaf
• salt and pepper
• 1/4 cup freshly chopped parsley
• 1/2 cup crumbled goat cheese
• 1/3 cup coarsely chopped toasted hazelnuts

Directions:

Cook lentils in a ratio of 2:1 water: lentils with a pinch of salt and bay leaf. Once they are done, set them aside to cool.

Meanwhile make the dressing by whisking together the oil, vinegar, mustard, and salt and pepper to taste.

Toss the lentils in the dressing (can be done in advance) and chill until serving. Fold in the parsley, cheese, and hazelnuts before it’s time to eat.

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This time we had it with beet greens sautéed in bacon fat and roasted potatoes.

Dig in!