I’ll never get tired of eating this salad for lunch— lemony lentils and crisp veggies doused in a creamy green dressing. But I don’t make it the exact same way every time. Instead, I play around with the herbs in the dressing. I might use parsley instead of cilantro or experiment with adding tarragon, dill, or chives. I love that it’s a little bit different each time I eat it!
This is almost a meal in itself, nutritionally complete if you add some whole-grain pita bread (or rice) and yogurt on the side.
French Lentil Salad with Goat Cheese and Walnuts
Salade de Lentilles au Chèvre et Aux Noix
Ingredients