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Nutrition Facts
Serving Size 1 (581g) Recipe makes 4 servings The following items or measurements are not included below: herbes de provence 1/2 cup fresh goat cheese
Calories 586
Calories from Fat 271		(46%)
Amount Per Serving		%DV
	Total Fat 30.2g	46%
	Saturated Fat 4.5g	22%
	Monounsaturated Fat 21.0g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 659mg		27%
Potassium 1179mg		33%
Total Carbohydrate 56.3g		18%
	Dietary Fiber 23.9g	95%
	Sugars 7.6g
Protein 24.4g		48%
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Lentil Salad Provencal

Recipe #116609 | 30 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Chef Kate
Apr 12, 2005

While you can certainly make this anytime, for me this is a salad for outdoors — a picnic, a terrace. Wonderful served over mixed baby greens and eaten with good bread and a glass of wine. Prep time does not include time for cooling the cooked lentils.

SERVES 4 -6 (change servings and units)

Ingredients

For the Lentils

1 1/2 cups green lentils
3 cups chicken stock (I use homemade, unsalted)
3 cups water
1 garlic clove, peeled and pierced with a fork (you can use more)
1 carrot, peeled and finely diced
1 stalk celery, finely diced
1 teaspoon herbes de provence
1 bay leaf, preferably fresh
1 pint cherry tomatoes
3 scallions, finely chopped, including green tops
1 tablespoon fresh parsley, chopped
1 tablespoon capers, drained and chopped
1/2 cup fresh goat cheese, crumbled (or, my preference, mild feta)
mixed baby greens (or the salad greens of your choice)

For the vinaigrette

1/2 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
fresh ground pepper

Directions

1
Rinse and pick over lentils.
2
Put lentils in a four quart saucepan with stock, water, garlic, herbs, carrots, celery and bay leaf.
3
Bring to a simmer and cook, gently, uncovered, for 20 to 30 minutes or until lentils are soft but not mushy.
4
Drain and allow to cool to room temperature.
5
Remove garlic and bay leaf.
6
Mix in scallions, parsley and capers.
7
Whisk together the vinaigrette ingredients, add to the lentils and mix gently.
8
At this point, you can allow the salad to sit a bit at room temperature to allow the flavors to marry, or refrigerate, but it is best served at room (or picnic) temperature.
9
To serve, place greens on individual plates and mound lentil salad on top.
10
Sprinkle halved cherry tomatoes and crumbled cheese over the lentils.
11
Bon Appetit!

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Browse similar recipes by category

Course > Salads
Course > Side Dishes
Main Ingredient > Beans > Lentils
Cuisine > European
Preparation > Time to Make > < 30 mins

Featured Reviews for This Recipe

From: NWVeggieGirl

On May 27, 2009

I didn't think I was a lentil fan until I tried this salad....amazing! The feta made it extra tasty. I didn't change a thing about the recipe and I thought it was perfect. A must have salad for Summer!

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From: evelyn/athens

On Jul 5, 2006

Great salad for summertime eating, and this in one that would be easily transportable to a cookout or bbq (with the dressing in a little jar). Loved the different flavours and textures. I used a mild feta, as Kate suggested, Dodonis brand. Really delicious.

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From: tigerduck

On Jul 4, 2006

This is a fantastic lentil salad. The good thing is it gets better and better the longer you keep it. I used French goat cheese to be consistent with the origin of the recipe, but I can see that feta will work wonderfully too. I really enjoyed the creamy chesse with the lentils. I added salt and pepper to the cut cherry tomatoes, before I mixed them with the lentils. I did not use the salad greeens, as I took the salad to a barbecue. I will include this salad as part of a Mediterranean buffet for 180 people and will prepare it two days in advance to make sure that all the flavours will be able to develop. Thank you Kate for a keeper.

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From: ~Rita~

On Sep 6, 2005

I had lentils already cooked so I didn't need the stock. I added the carrot and celery raw to the lentils. Which I must say I liked the crunchy texture. This has lots of different flavors and textures going on and they all did meld together except for the creamy cheese. I did use roasted garlic in the dressing. Onions were subbed for the scallions. Not saying the scallions wouldn't have been good it `s what I had. I served it on baby spinach. A wonderful healthy side or main meal.

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