Cold French Lentil and Kohlrabi Salad
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
Ingredients
- 1 cup French lentils
- 1 T kosher salt
- 1 bay leaf
- 1 medium kohlrabi
- 1 medium carrot
- 2 green onions or one spring onion
- 1/4 cup fresh chopped parsley
- 1/4 cup chopped walnuts
- 3 oz goat cheese
Ingredients
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Instructions
- Bring a medium pot of water to a boil. Add the lentils, salt, and bay leaf. Lower the heat to a simmer and cook for 20 minutes, or until the lentils are tender but not falling apart. Drain and blot dry and then transfer them to a medium bowl.
- While the lentils are cooking, prepare the rest of the salad. Peel the kohlrabi, making sure to remove any tough or woody parts, and cut it into 1/2 inch dice. Scrub the carrot and cut it into 1/2 inch dice as well. Thinly slice the green onions right up into the dark green.
- Heat the oven to 350F. Spread out the walnuts on a baking sheet and toast them for 5 minutes.
- Add the kohlrabi, carrots, green onions, and parsley to the bowl with the lentils.
- Mix together the dressing ingredients. Toss the salad with the dressing and then top with the toasted walnuts and crumbled goat cheese.
Recipe Notes
Adapted from Just a Little Bit of Bacon