Lentil & Goats Cheese Bowls

Lentil & Goats Cheese Bowls

If you’ve been reading my blog for any length of time, you’ll know that lentils are one of my all time favourite ingredients. I could (and do) happily eat them for breakfast lunch and dinner. Most weeks I have a batch of cooked lentils or cooked quinoa in the fridge ready for quick healthy meals. I serve this salad warm in Winter or with lentils straight from the fridge in the warmer months. Keep an eye out for ‘Puy’ or French-Style Green Lentils which are my favourite type.

enough for: 2
takes: 10 minutes + lentil cooking
2 tablespoons balsamic vinegar
450g (1lb) cooked lentils
1 bunch mint, leaves picked
2 handfuls goats cheese

1. Combine balsamic with 2 tablespoons extra virgin olive oil in a medium bowl. Season well.

2. Toss in the lentils and mint. Taste and adjust seasoning if needed.

3. Divide between 2 bowls and serve with goats cheese on top.

Variations

to cook lentils – you’ll need about 250g (9oz) dried lentils. Simmer in boiling water for 15-20 minutes or until al dente like pasta. Drain. Or for an even tastier version try these lovely lentils.

short on time – use canned lentils.

low carb – replace lentils with mushrooms.

sugar-free / different vinegar – replace balsamic with any wine vinegar or rice vinegar.

lentil-free – try this dressing, cheese and mint combo with char grilled veg. You’ll need about the same amount by weight of cooked veg. I’m thinking zucchini, eggplant and / or red peppers (bell peppers). Either use grilled veg from the deli or cook them yourself.

vegan – replace cheese with toasted nuts such as almonds, cashews or pine nuts. Or drizzle over some tahini or your favourite nut butter.

dairy-free – replace cheese with 1-2 poached eggs per person.

different herbs – replace mint with basil, or flat leaf parsley. Or toss in salad leaves or baby spinach instead.

carnivore – toss in some pan fried or BBQ chicken, sliced cooked sausages, salami or crispy bacon. Also lovely served as a side to grilled salmon.

more substantial – see the carnivore option or toss in some pasta. Or serve with pita bread.

paleo (grain, legume & dairy-dree) – replace lentils with mushrooms, and replace goats cheese with mayo. Or try this Green Goddess Salad instead.

Waste Avoidance Strategy

balsamic vinegar / lentils – keep in the pantry.

mint – best to use for another meal. leaves can be frozen but will wilt when defrosted so not ideal. Alternatively make a mint oil by packing washed and dried leaves in a clean dry glass jar and covering with extra virgin olive oil use mint oil to serve with lamb, chicken or fish.

goats cheese – if unopened it usually has a shelf life of a few weeks in the fridge. If in an opened container, will only keep for a few days so use for another meal or freeze.