Lentil Salad with Beet and Goat Cheese

Name: Lentil Salad with Beet and Goat Cheese
Prep time: 90 min
Cook time: 40 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 liter water; 1 cup Verde Valle® lentils; 1/2 cups cilantro, for the vinaigrette; 1 tablespoon oregano, for the vinaigrette; 1 tablespoon thyme, for the vinaigrette; 1 tablespoon honey, for the vinaigrette; 3/4 cups olive oil, for the vinaigrette; 3 tablespoons apple cider vinegar, for the vinaigrette; salt, for the vinaigrette; pepper, for the vinaigrette; 2 cups spinach; 2 cups lettuce; 1 cup beet; 1/2 cups goat cheese; 1 cup bell pepper, of colors

Verde Valle

Prepare a different salad with this lentil recipe with beet and goat cheese. Follow the step-by-step and you will learn how to make an easy herb vinaigrette in the blender. Besides being a healthy, low-fat recipe that will fill you with energy, it is perfect for people who do not eat meat or for Lent. The Verde Valle® lentils provide iron, potassium, and zinc, and are a great source of plant protein.

Reviewed by Editorial Team of Kiwilimón

Published: 18-03-2020

Preparation

50 mins

40 mins

Low

In a small pot of boiling water, cook the Verde Valle® lentils with salt and simmer for 20 minutes or until cooked. Drain and set aside. For the herb vinaigrette, blend the cilantro with oregano, thyme, honey, olive oil, apple cider vinegar, salt, and pepper. Set aside. Mix in a salad bowl the spinach, lettuce, beet, goat cheese, colorful peppers, and lentils. Serve with the herb vinaigrette and enjoy.