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Vegetarian, Northern, Eastern and Western France

Berry lentil salad with Chavignol goat cheese

Berry lentil salad with Chavignol goat cheese is a complete dish for 4 people, ready in 40 minutes, easy to make, for about €2.90 per person. It pairs warm green lentils in a mustard vinaigrette with a round of goat cheese browned under the grill on a slice of bread. The key is to salt the lentils only at the end of cooking so their skin stays tender.

Tonight, warm green lentils from the Berry region in vinaigrette, with a Chavignol goat cheese toast browning under the grill.

Berry lentil salad with Chavignol goat cheese
Total time
40 min
Difficulty
Easy
Cost per person
€2.90
Calories per person
720 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

Green lentils from the Berry region hold their shape through cooking without ever turning mushy. Served warm, they soak up the mustard and shallot vinaigrette far better than they would cold, picking up flavor minute by minute. The Chavignol goat cheese on its toast brings the contrast you need, a center that softens under a skin browned just right under the grill.

This salad is a nice change from the usual Sunday lentil dish, good for a weeknight dinner that feels light but still filling, or as a slightly dressier starter for guests. Mon Chou suggests it for evenings when you want legumes on the table without anything heavy, with just enough melted cheese to make it feel like comfort food.

The ingredients

4 people

Pantry

  • Green lentils from Berryoften in the pantry 250 g
  • Mustardoften in the pantry 1 tbsp
  • Wine vinegaroften in the pantry 2 tbsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Chavignol goat cheese 4

Bakery

  • Country bread 4 slices

Fruits and vegetables

  • Carrot 1
  • Onion 1
  • Shallot 1
  • Parsley 1 sprigs
  • Lettuce 1

Allergens Gluten, Lactose, Mustard

The step by step recipe

  1. Rinse the lentils and cook them in water with the whole carrot and onion. 25 min

    Stud the onion with a clove for extra flavor in the lentils.

  2. Make the vinaigrette with the mustard, vinegar, oil, shallot, salt and pepper.

    Let the chopped shallot marinate in the vinegar while the lentils cook.

  3. Drain the lentils, remove the carrot and onion, then toss them warm with the vinaigrette.

    Warm lentils soak up the vinaigrette better than cold ones.

  4. Place each goat cheese round, cut in half, on a slice of bread with a drizzle of oil.

    Don't add too much oil, just enough to help the top brown.

  5. Run them under the grill, then serve with the lentils, parsley and lettuce. 6 min

    The goat cheese is ready when the top puffs up and turns lightly golden.

Our tips to get it right

  • Pick Puy or Berry green lentils rather than red lentils, they keep their shape through cooking instead of breaking down into mush.
  • Taste the vinaigrette before pouring it over the warm lentils, the vinegar should be sharp enough to balance the melted cheese.
  • Watch the grill closely in the last minutes, the goat cheese goes from golden to burnt fast once the top starts to puff up.

The variations

  • Swap the Chavignol for another log of goat cheese cut into rounds, it melts just as well.
  • For a faster version, skip the grill and simply crumble the goat cheese cold over the warm salad.
  • Stir in some pan fried bacon bits for a heartier salad, perfect as a one dish dinner on a cold evening.

What to serve it with

  • A glass of dry Sancerre white wine
  • A vegetable soup starter
  • Sparkling water with lemon

Storage

The lentils in vinaigrette keep for 2 to 3 days in the fridge in a sealed container, without the grilled cheese toast. Make the cheese toasts at the last minute, they don't freeze well and lose their texture when reheated. The lentils can be eaten cold or warm, gently reheated in a pan or in the microwave.

Questions about this dish

Can you use red lentils instead of green lentils?

It's best to avoid it, red lentils cook much faster and fall apart completely, which doesn't work for a salad. Stick with a green lentil like Puy or Berry so it holds its shape.

Can you make this salad ahead of time?

Yes, you can cook the lentils and make the vinaigrette the day before, then mix them warm or reheat gently the next day. Prepare the goat cheese toasts at the last minute so they stay crisp.

Why shouldn't you salt the lentils at the start of cooking?

Salt added too early toughens the lentils' skin, leaving them slightly firm even after a long cook. Add the salt only in the vinaigrette, right at the end.

Can you use a different bread?

A slice of rye bread or a thick piece of baguette also works well for carrying the goat cheese under the grill. Pick a bread firm enough that it won't collapse under the melted cheese.

How long does it take to make a Berry lentil salad with Chavignol goat cheese?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Berry lentil salad with Chavignol goat cheese?

About 720 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Berry lentil salad with Chavignol goat cheese cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, mustard. Always check the labels of the products you buy.

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