Chilled Lentil Bowl with Grapes Goat Cheese & Lemon-Herb Dressing

 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

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