French Lentil Salad with Heirloom Tomatoes and Goat Cheese

by Meri on October 1, 2014


I have a bad habit of stocking up my cabinet with things like quinoa, dry beans, lentils and canned goods. It’s nice that I always have something on hand to create a meal but I often forget about them until my cabinet is literally over flowing. My mother used to be somewhat of a food stocker as well with a walk-in pantry that was completely filled at all times plus spare pantry space in the basement (also stocked) so maybe it’s genetic. I guess we’re dry and canned food hoarders. Wish I could say we do it for a logical reason like an emergency supply but it’s not the case. We just like having a large supply of these items on hand. 

Since I couldn’t fit any new groceries in my cupboard I started using up some of these dry goods and threw together a few great experiments including this particular recipe for French Lentil Salad. I love lentils and it’s one of those things you can’t go wrong with unless of course you over cook them. This recipe is now a favorite and even Mr. and Birdie enjoyed it as well. Lentils are easy to make a quick side dish and are a great source of fiber, folate, iron and other trace minerals. Adding the tomatoes and fresh herbs adds Vitamin C and other plant benefits like phytochemicals. Goat cheese? Well…goat cheese just makes everything better! If your dairy free or vegan you can easily omit. 

Have some lentils hanging around? Give this recipe a try…it’s a keeper!

French Lentil Salad with Heirloom Tomatoes and Goat Cheese


  1. 1 cup French Lentils
  2. 3 cups vegetable broth
  3. 1 sprig Rosemary
  4. 1 bay leaf
  5. 3 Tablespoons Extra Virgin Olive Oil
  6. 2 Tablespoon Honey Mustard
  7. 1 1/2 Tablespoon Balsamic Vinegar
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon pepper
  10. 3 Tablespoons Fresh Flat Leaf Parsley or Basil, roughly chopped
  11. 1 cup Heirloom tomatoes, halved if cherry variety or cut into 1-inch chunks
  12. 3 ounces crumbled goat cheese
  1. Combine lentils, broth, Rosemary and Bay leaf and cook according to package directions. You want lentils al dente so check to make sure they don’t overcook.
  2. Once lentils are cooked, remove from heat, drain any excess liquid, remove the rosemary stems and bay leaf and let cool completely.
  3. Add the olive oil, honey mustard, balsamic, salt and pepper into a small bowl and mix well.
  4. Add the tomatoes, parsley (or basil) to the lentils and toss with dressing until well blended.
  5. Sprinkle the goat cheese and gently blend. Serve.
  1. I’ve also made this salad with a lemon viniagrette that is equally as delicious. Just use 3 tablespoons olive oil, juice of one lemon, 1/2 teaspoon salt and 2 tablespoons white wine vinegar.
3 Tomatoes

{ 2 comments… read them below or add one }

Pure Grace Farms October 9, 2014 at 11:05 pm

You come up with the best dishes. This sounds amazing! Thanks for sharing your fabulous recipe with us this week at Foodie Fridays. Hope to see you again this week. I’m sure you’ll be cooking up something delicious!


Meri October 11, 2014 at 3:46 pm

Thanks Shari! I’ll be posting on Foodie Fridays again soon. Thanks for putting it together!


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