Mediterranean Lentil Salad

This is a great meal for this time of year, as we savor the last tastes of summer. The air is getting cooler (except in my condo, which is very good at retaining heat!), and I'm starting to crave fall flavors. These lentils are really satisfying, and are good either warm or at room temperature. I got the recipe from Elly's blog, and I only made two slight changes. I used fresh tomatoes, since I'm trying to enjoy them before fall really hits us. I also decided to serve it on a bed of spinach, to make it more of a main dish. I served it with some roasted beets, pita chips, and a glass of wine, for a perfect late summer dinner.

Mediterranean Lentil Salad
from Elly Says Opa!


1.5 cups lentils
1 bay leaf
1/2 pint cherry tomatoes, sliced in half
1/3 cup kalamata olives, pitted and chopped
1 carrot, peeled and shredded
1/3 cup chopped parsley
1 shallot, minced
1 Tbsp fresh thyme
3 Tbsp. red wine vinegar
1 tsp. dijon mustard
2 Tbsp. good quality extra virgin olive oil
3 oz. goat cheese, crumbled
sea salt and freshly ground pepper
Baby spinach- tossed with olive oil and balsamic vinegar (or make extra dressing, and toss with the spinach, too)


Bring a pot of water and the bay leaf to a boil. Rinse and pick over the lentils, and then add them to the boiling water. Cook until soft, about 20-25 minutes.


Drain the lentils and set aside to cool slightly. Toss with the sundried tomatoes, olives, carrots, and parsley.


Whisk together the shallot, red wine vinegar and dijon. Slowly add the olive oil, whisking constantly until the dressing emulsifies. Season to taste with salt and pepper. Pour the dressing over the slightly warm lentils and mix to combine. Top with goat cheese crumbles. Serve at room temperature.