Wednesday, September 11, 2013

Lentil & Goat Cheese Salad

Last weekend, I was thinking about this fantastic lentil salad that we made at Boma when I worked for Disney's Animal Kingdom Lodge.  It was one of my go-to lunch options because it was so hearty and filling and quite frankly, it's one of the flavors I've missed since leaving.  This recipe is an adaptation of the original but it certainly hit the spot!  It's easy to throw together and holds up well in the refrigerator for a week so it's a great make-ahead type of dish that you can snack on throughout the week.

I know cooking dried lentils isn't the quickest process.  If you happen to live near a Trader Joe's, I can offer up a quick cheat - they sell plain, cooked lentils in their produce department.  If not, canned work just as well as long as you rinse them thoroughly.    

Lentil and Goat Cheese Salad

2 cups cooked lentils
1/3 cup white onion, finely diced
1 cup grape tomatoes
2 stalks of hearts of palm (look for them canned in the ethnic food section) 
1/4 cup crumbled goat cheese
3 tablespoons slivered almonds
3 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil 
2 teaspoons celery salt 
1 teaspoon coriander
1 teaspoon dried mustard powder 
5-6 grinds of freshly cracked black pepper

- Combine all ingredients, except for the goat cheese in a large bowl and mix until well incorporated 
- Add the crumbled goat cheese on top
- Store in an airtight container and refrigerate for up to a week 

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