Lentil Salad with Gorgonzola

By Diane Unger

6 Servings

1 hour 10 minutes

Green lentils du Puy, also known as French lentils, cook quickly, hold their shape well and do a great job at soaking up flavors in a rich broth or stew. But it can be a bit of a race to develop that flavor before the lentils overcook and become mushy. Our solution: Simmer vegetables and aromatics in advance, then add lentils. To really punch up the flavor we turned to one of our favorite seasoning shortcuts and simmered a whole head of garlic with the herbs until it was mellow and tender; the cloves became soft enough to be mashed and formed the basis of a richly savory dressing. Pungent Gorgonzola cheese gave the salad sharp contrast, while toasted walnuts added crunch.

6

Servings

Tip

Don’t use brown lentils here. They are larger and have a different cooking time than peppery green lentils. Green lentils are also sold as lentils du Puy.

1 hour 10 minutes

Ingredients

½

cup white balsamic vinegar
2

medium shallots, peeled, halved lengthwise, thinly sliced

Directions

01

In a liquid measuring cup, combine the vinegar, shallots and ½ teaspoon salt. Set aside. Meanwhile, cut off and discard the top third of the garlic head, leaving the head intact. In a 2-quart saucepan over medium-high, combine the garlic, 6 cups water, carrots, celery, mustard seeds, thyme, bay leaves and ½ teaspoon salt. Bring to boil, then cover, reduce heat to low and simmer for 30 minutes. Remove and discard the carrot, celery, bay and thyme.

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Reviews

Scott P.

June 9, 2022

Lentil Salad

Excellent recipe with many bold flavors

Howard C.

Why WHITE balsamic vinegar?

Michele R.

Hi Howard, I think the recipe author specifying white balsamic may be for two reasons. It is a little less sweet and syrupy than dark balsamic so offers a bit of difference in flavor here. But also, the lighter, golden'ish color of it in this dish will 'play better with others' than the dark balsamic which may make colors more muddy in this.

Michele R.

It was the combo of blue cheese and walnuts in this dish that drew me in. Delicious outcome made as written but using a domestic blue in place of the gorgonzola. (A Rogue Creamery Oregon Blue I had on hand.) Handsome presentation in serving bowl or platter on buffet table or 'family style' meal presentation. Since served room temp it makes a good "take along' dish. Only change I may make next time is to maybe eliminate the mustard seeds from the lentil simmer broth. Like mustard seeds for texture and flavor but a little odd simmered all that time and then 'stray' in the drained lentils. I may try mustard seeds adding into the vinaigrette instead.

Kimberly H.

I made this with small brown lentils. It worked out well. After the broth was simmered, I cooked the lentils for the same time the recipe called for. To be honest this is my first time cooking with lentils, so I can’t say if the size of my brown lentils is what made it a success. Altogether, it was really yummy. I’m looking forward to having it for leftovers.

Sue E.

Delicious recipe I have made it multiple time.

Lentil Salad with Gorgonzola

6

1 hour 10 minutes

Ingredients

Directions

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Lentil Salad with Gorgonzola

6

1 hour 10 minutes

Ingredients

Directions

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