Recipe: Beluga Lentil Salad with Grapes & Goat Cheese

IMG_0675My personal chef clients vary in their preferences for menu selection.  Some of them like to have suggestions each week, some like to be surprised and let me choose, and I have one who just sends me the recipes she’d like me to make.  Having a variety is great since it keeps things fresh and I get to try new recipes and ideas.  My Thursday morning client is one who prefers I pick the menu and they like me to include a couple of vegetarian main-meal salads, especially in the summer.  They love spicy food so this morning I did a Roasted Poblano, Black Bean & Corn Salad – one of their son’s favorites.  I also thought a lentil salad would be nice and came up with this recipe for them.  They had some for lunch as I was wrapping up and loved it.  As we head into summer and hot days, having some lighter options for dinner is always a great idea.  This salad would taste great with a nice, crisp glass of white wine on the patio.  The lentils have plenty of protein but you could pair it as a side with grilled chicken if you prefer a non-vegetarian option.

Beluga Lentil Salad with Grapes & Goat Cheese (Serves 4)



  • 3/4 cup black beluga lentils (or French green lentils)
  • 1 shallot, minced
  • 2 small celery stalks, diced
  • 2 green onions, sliced
  • 1-2 cups red seedless grapes, halved
  • 1/4 cup chopped fresh parsley
  • 2 T chopped fresh mint
  • Salt, pepper to taste
  • 1/2 cup crumbled goat cheese


  • 1 clove garlic, minced
  • 1 T dijon mustard
  • 2 T honey
  • 1 T minced tarragon
  • 1/4 cup champagne vinegar
  • 1/3 cup olive oil
  • Salt, pepper to taste

Bring a large saucepan of water to boil and add lentils.  Cook for about 5 minutes and add the shallots.  Cook for approximately 10 more minutes or until tender, stirring occasionally.  Don’t let them overcook – you want them to have a little bite left to them.  Drain and allow to cool.  Place lentils and remaining salad ingredients in a large bowl.

Whisk together the garlic, mustard, honey, tarragon and vinegar until combined.  Then slowly whisk in the olive oil until emulsified.  Season with salt and pepper to taste.

Pour the vinaigrette over the salad and toss to coat completely.  Transfer to plates and top with crumbled goat cheese.

June 12, 2014Permalink 2 Comments