Lentil Salad with Walnuts, Goat Cheese and Sun-Dried Tomatoes

As much as I enjoy summer, the heat waves at times can be unbearable. Weather that has you melting into a puddle calls for simple salads that required little fuss in the kitchen. An added bonus is that this salad keeps well in the refrigerator for a few days, so you won't have to worry about cooking everyday.

A delicious salad to enjoy anytime of year, I especially liked it because I was able to use some fresh herbs from my potted garden. The addition of goat cheese adds a bit of substance along with the lentils - this will fill you up but not tax your digestive system. We usually want something fairly light on those sweltering days. The dressing is so refreshing and light combining a number of my favorite oils and vinegar. Add some champagne vinegar if you have some on hand or add a dash or two of rice vinegar if desired. Serve with a whole grain for a complete and balanced meal that is especially enjoyable on a patio or deck.

Lentil Salad with Walnuts, Goat Cheese and Sun-Dried Tomatoes

Recipe by Lisa Turner Published on June 28, 2012 A light and healthy but robust-tasting summer lentil and arugula salad with walnuts, goat cheese and sun-dried tomatoes Print this recipe Salad: 5 sun-dried tomatoes 1/2 cup walnut pieces 1 tablespoon olive oil 1 small red onion, finely chopped 1 small clove garlic, minced or crushed 1 1/4 cups French lentils 1 1/4 cup water 1 large bay leaf 1 teaspoon fresh thyme, chopped 1 teaspoon fresh rosemary, chopped 4 oz (120 g) firm ripened goat cheese, crumbled several handfuls of arugula, torn into pieces if the leaves are large Dressing: 1 small clove garlic, minced 1 - 2 teaspoons sea salt, to taste 1 teaspoon mustard powder pinch of cayenne 1/4 teaspoon Dijon mustard 2 tablespoons balsamic vinegar 2 tablespoons walnut oil 3 - 4 tablespoons olive oil splash of fresh lemon juice fresh ground black pepper to taste Instructions: Soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop. Meanwhile, toast the walnut pieces in a medium heavy-bottomed saucepan over medium heat for 5 minutes or until slightly browned. Remove from the pan and set aside. Return the saucepan to the stove and heat the oil. When hot, add the onion and stir for 5 minutes. Add the garlic and stir for 1 minute. Now add the lentils, water, bay leaf, thyme, rosemary and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, for 40 minutes or until the lentils are tender and the water has evaporated. Add the sun-dried tomatoes part-way through the cooking time While the lentils are cooking, whisk together the dressing ingredients in a small bowl. Set aside to cool for a bit. When the lentils are finished, transfer to a large bowl and add half the walnut pieces and most of the goat cheese and arugula. Pour in the dressing and toss well. Serve warm or cold garnished with the remaining walnut pieces, goat cheese and arugula. Makes 6 servings

More summer salads you are sure to enjoy from Lisa's Vegetarian Kitchen:
Mixed Greens with Warm Goat Cheese and Pesto
Summer Chickpea Salad
Lazy Summer Cottage Cheese & Fruit Salad
Fried Halloumi Saganaki and Asparagus

On the top of the reading stack: "Revenge of the Vegetarian" by Jim Tilberry

Audio Accompaniment: the ceiling fan