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Meatless Monday: Warm Lentil Salad With Avocado & Goat Cheese

After starting my Sunday with a big slice of peaches and cream cake, I thought I should make something a bit more nutritious for lunch. I had a large container of green lentils and some random ingredients in my refrigerator and put them all together to make Warm Lentil Salad with Avocado & Goat Cheese. Make this dish for Meatless Monday lunch or dinner today!

Meatless Monday: Warm Lentil Salad with Avocado & Goat Cheese
Serves 4

2 teaspoons olive oil, plus extra for drizzling
1 small red onion, diced
3 carrots, peeled and diced
salt & pepper to taste
2 cups green lentils
water (see directions below)
juice of 1/2 lemon (less or more depending on your taste)
1 avocado, diced (less or more depending on your taste)
1/2 cup goat cheese, crumbled (less or more depending on your taste)

1. Heat the olive oil in a large skillet or a pot. Add onions and carrots, season with salt and pepper and sauté for 10 minutes.
2. Add lentils and mix them with onions and carrots. Add enough water to cover everything by about half an inch. Bring the mixture to a boil, reduce the heat to a medium simmer, cover, and cook 30-40 minutes until the lentils are tender.
3. You may still have some water left in the skillet: don't worry about it and simply strain the lentils with onions and carrots.
4. Adjust the seasoning and drizzle with lemon juice and olive oil. Serve topped with avocado and goat cheese.

This is a filling salad. You could serve it as is or topped with a poached egg!

What's your favorite recipe with green lentils?