Lentil Salad with Goat Cheese & Sun-dried Tomatoes

By Shewekar Elgharably • July 14, 2016

4 servings
30 min
Lentil Salad with Goat Cheese & Sun-dried Tomatoes

The earthy flavour of lentils, the creaminess of goat cheese, and the sweetness of sun-dried tomatoes make this Lentil Salad with Goat Cheese & Sun-dried Tomatoes simply irresistible. Serve it next to your favourite protein, eat it on its own on your lunch break, or keep it in your fridge for a filling nightly craving.

Recipe by Shewekar Elgharably from her article with www.cairocooking.com


  • 1 cup black lentils - عدس بجبة
  • 8 cherry tomatoes (sliced in half) - طماطم تشيري
  • 1/2 cup sun-dried tomatoes (thinly sliced) - طماطم مجففة
  • 1 medium red onion (thinly sliced) - بصلة حمراء
  • 1 handful dill (finely chopped) - شبت
  • 1 handful parsley (finely chopped) - بقدونس
  • 50 gram goat cheese (cut into small cubes) - جبن الماعز
  • 2 tablespoon vinegar - خل
  • 1 tablespoon olive oil - زيت زيتون
  • salt and pepper (preferably sea salt) - ملح و فلفل

Step by step

  1. Soak sliced red onion in vinegar for a few minutes. Set aside.
  2. Boil washed lentils in 2 cups of water until soft. Drain lentils, discard water and set aside to cool down.
  3. When it cools, stir in the onion with the vinegar. Add cherry tomatoes and sun-dried tomatoes. Drizzle olive oil, and season with sea salt and pepper.
  4. Sprinkle chopped parsley and dill and crumble the goat cheese on top.


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