Lentil Salad with Chevre Recipe

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3 votes | 4704 views

This salad looks great presented in a butter leaf lettuce cup with a bit more chevre sprinkled on top. You can also use yellow lentils.

Prep time:
Cook time:
Servings: 2


Cost per serving $3.65 view details


  1. With the back of a soup spoon, lightly crush two of the garlic cloves.
  2. Place in a medium saucepan with the lentils and salt.
  3. Cover with one inch of cold water.
  4. Bring to a boil.
  5. Lower the heat and simmer for ten minutes.
  6. Add the carrot, onion, and celery.
  7. Simmer until the lentils are tender-firm, about twenty-five minutes.
  8. Add a bit more water, if necessary, to prevent the lentils from scorching.
  9. Using a slotted spoon, place the cooked lentils (discard any large chunks of garlic) and one-quarter cup of the olive oil in a large bowl, toss and let cool.
  10. Mince the remaining two garlic cloves and add to the lentils along with the parsley.
  11. Crumble in the chevre.
  12. Add the remaining olive oil, vinegar, and a few hardy twists of the pepper mill.
  13. Taste the mixture and add more oil, vinegar, salt, or pepper if you choose.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 268g
Recipe makes 2 servings
Calories 858  
Calories from Fat 488 57%
Total Fat 55.24g 69%
Saturated Fat 7.66g 31%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 628mg 26%
Potassium 1181mg 34%
Total Carbs 66.11g 18%
Dietary Fiber 31.3g 104%
Sugars 5.1g 3%
Protein 26.14g 42%
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  • John Spottiswood
    Light and tasty. A good healthy appetizer for any meal. I would recommend adding a little lemon juice or a bit more vinegar, but it is delicious as is.
    I've cooked/tasted this recipe!
    This is a variation


    • John Spottiswood
      February 6, 2008
      This looks REALLY good, Michele. Can't wait to try it!

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