black lentil salad
This black lentil salad is made with a tangy sherry vinegar dressing, creamy goat cheese, roasted almonds, and plenty of crunchy sliced brussels sprouts. It’s gorgeous, simple, and so delicious!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- kosher salt
- 1 1/4 cups dried black beluga lentils, picked over
- 1/2 onion
- 1/2 cup extra-virgin olive oil
- 1/3 cup sherry vinegar
- 1 tbsp maple syrup
- 2 tsp Dijon mustard
- 1 tsp chopped fresh thyme
- Freshly ground black pepper, to taste
- 1 lb brussels sprouts, halved and thinly sliced on a mandoline
- 1/2 cup roasted salted almonds, roughly chopped
- 4 oz fresh goat cheese
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the lentils and onion and simmer until just tender, 15- 20 minutes.
- Meanwhile, make the vinaigrette. Add olive oil, vinegar, maple syrup, dijon, thyme, 1/2 teaspoon salt and pepper in a large bowl. Whisk to combine. Add sliced brussels and almonds and toss to coat.
- When lentils are tender but not falling apart, drain in a colander and discard onion. Rinse with cold water to stop the cooking. Shake off any excess water and transfer to the salad bowl.
- Toss to coat and add more salt or pepper, to taste.
- Crumble goat cheese over the top and gently toss to combine. Serve at room temperature, or refrigerate until ready to enjoy.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 365
- Sugar: 4.6g
- Sodium: 208mg
- Fat: 29g
- Saturated Fat: 5.8g
- Unsaturated Fat: 21.8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6.6g
- Protein: 12g
- Cholesterol: 8.7mg
Find it online: https://www.withspice.com/blog/black-lentil-salad/