French-Inspired Lentil Salad
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French-Inspired Lentil Salad

French-Inspired Lentil Salad

with Herby Goat Cheese and Walnuts

Satisfying and sophisticated, this vegetarian salad makes a superb supper! Marinated lentils provide a hearty salad base and creamy, tangy goat cheese is rolled in fresh herbs for a luxurious topping.

Ingredients: Lentils (lentils, water, salt, calcium chloride, disodium EDTA, citric acid) • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Lemon • Arugula and spinach mix (arugula, spinach) • Shallot • Walnuts • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Honey • Celery • Parsley • Garlic salt (salt, garlic powder, silicon dioxide).

Tags:
Veggie
Low CO2
Allergens:
Milk
Wheat
Barley
Mustard
Walnuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Lentils, canned

(May contain Gluten, Wheat)

1 cup

Goat Cheese

(Contains Milk)

1 unit(s)

Ciabatta Roll

(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)

56 g

Arugula and Spinach Mix

1 unit(s)

Shallot

3 unit(s)

Celery

7 g

Parsley

1 unit(s)

Lemon

1 tbsp

Whole Grain Mustard

(Contains Mustard May contain Soy, Crustaceans, Wheat, Milk, Sesame, Sulphites, Egg, Gluten, Fish)

1 unit(s)

Honey

28 g

Walnuts, chopped

(Contains Walnuts May contain Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, Soy)

1 tsp

Garlic Salt

(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

2 tbsp

Oil*

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Nutrition Values

Calories730 kcal
Fat36 g
Saturated Fat10 g
Carbohydrate67 g
Sugar12 g
Dietary Fiber12 g
Protein30 g
Cholesterol45 mg
Sodium1710 mg
Trans Fat0.5 g
Potassium900 mg
Calcium150 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Large Bowl
Measuring Spoons
Strainer
Large Non-Stick Pan

Instructions

Pickle shallots
1
  • Peel, then thinly slice shallot.
  • Zest, then juice lemon.
  • Add shallots, lemon juice, honey and 1 tbsp (2 tbsp) water to a small pot. Season with salt.
  • Bring to a simmer over medium-high heat. Cook, stirring often, until salt dissolves, 1-2 min.
  • Remove from heat. Transfer shallots, including pickling liquid, to a large bowl.
Prep
2
  • Meanwhile, finely chop parsley.
  • Thinly slice celery crosswise.
  • Cut ciabatta into 1/2-inch pieces.
  • Using a strainer, drain and rinse lentils.
Marinate lentils
3
  • Add mustard, lemon zest, half the garlic salt and 1 tbsp (2 tbsp) oil to the bowl with shallots and pickling liquid. Season with pepper, then stir to combine.
  • Add lentils and celery, then toss to combine.
Toast walnuts
4
  • Meanwhile, heat a large non-stick pan over medium heat.
  • When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on walnuts so they don't burn.) 
  • Transfer to a plate.
Toast croutons
5
  • Reheat the same pan over medium.
  • When hot, add 1 tbsp oil, then ciabatta. (NOTE: Don't overcrowd the pan; cook croutons in 2 batches for 4 ppl, using 1 tbsp oil per batch.)
  • Season with remaining garlic salt and pepper. Cook, stirring occasionally, until golden-brown on all sides, 3-5 min.
  • Transfer croutons to the plate with walnuts.
Finish and serve
6
  • Add croutons and arugula and spinach mix to the bowl with marinated lentils. Season with salt and pepper, to taste, then toss to combine.
  • Divide salad between plates. Top with goat cheese, parsley and toasted walnuts.
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