Name: Puy Lentil and Goat’s Cheese Salad
Yield: Serves 4
Cuisine: British
Ingredients: 2 stalks celery (including leaves, if you have them), chopped; salt and freshly ground black pepper; 50 ml red wine vinegar; 3-6 garlic cloves, peeled and roughly chopped (I use 6, but it all depends how feisty you like it); 1 bay leaf; 150 ml extra virgin olive oil; 200 g Puy lentils; 1 onion, chopped; 100 g goat’s cheese; large handful of flat-leaf parsley, roughly chopped; 4 sprigs fresh thyme; 1 carrot, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

This is delicious and hearty as a salad but it also works beautifully as a pie filling (see Turkish Baked Pie)! Don’t throw away your celery leaves if you’re lucky enough to have them – add them to the salad.

Ingredients

200 g Puy lentils
1 onion, chopped
1 carrot, chopped

Europe
United Kingdom
London
Gluten-free
Vegetarian

Method

Cook the lentils in boiling water for 20 minutes, until they are absolutely tender. Meanwhile, fry the onion, carrot, celery, thyme and bay leaf in a couple of tablespoons of the olive oil until soft and lightly coloured.

In a food processor or with a stick blender, blend the garlic with the rest of the olive oil. With the motor still running, slowly pour in the vinegar and blend until

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Puy Lentil and Goat’s Cheese Salad

Ingredients

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