Chilled Lentil Bowl with Grapes Goat Cheese & Lemon-Herb Dressing
This cold Mediterranean bowl features tender green lentils, juicy grapes, tangy goat cheese, fresh herbs, and crunchy walnuts, tossed in a bright lemony vinaigrette. Sweet, savory, creamy, and crisp — it’s protein-rich and picnic-perfect!
⏱ Time:
- Prep: 15 minutes
- Cook: 20–25 minutes (for lentils)
- Chill: 15 minutes
- Total: ~45–50 minutes
Ingredients
For the salad:
¾ cup dry green or brown lentils (or use 1½ cups cooked lentils)
1 cup seedless grapes, halved (red or green)
¼ cup soft goat cheese, crumbled
2 tbsp chopped fresh parsley or mint
2 tbsp chopped scallions or red onion
2 tbsp toasted walnuts (or almonds), chopped
Optional: 1 cup arugula or baby spinach
For the lemon-herb vinaigrette:
2 tbsp olive oil
Juice of ½ lemon
1 tsp honey or maple syrup
½ tsp Dijon mustard
Salt and pepper, to taste
Instructions:
1. Cook the lentils:
Rinse lentils and simmer in salted water for 20–25 minutes until tender but not mushy.
Drain, rinse under cool water, and let chill.
2. Make the vinaigrette:
In a small bowl, whisk olive oil, lemon juice, honey, mustard, salt, and pepper.
3. Assemble the salad:
In a bowl, combine cooled lentils, grapes, herbs, scallions, and nuts.
Toss gently with the vinigrette.
4. Top and finish:
Add crumbled goat cheese on top.
Optionally, serve over a bed of arugula or mixed greens.
Tips:
- Add thin-sliced apple or cucumber for extra crunch.
- Swap goat cheese for crumbled feta or labneh if preferred.
- Use beluga (black) lentils for a dramatic color contrast.
❓ Frequently asked questions FAQ:
Q: Can I store leftovers?
Yes! This holds up well in the fridge for up to 2 days. Add greens and nuts right before serving for best texture.
Q: Can I use canned lentils?
Definitely — rinse and drain well to avoid sogginess.
Nutritional Value
Calories: ~340
Protein: 14g
Carbs: 30g
Fat: 18g
Fiber: 7g