Recipe courtesy of Vallery Lomas

French Lentil Salad with Goat Cheese and Roasted Radishes

Getting reviews...
  • Level: Easy
  • Total: 1 hr 20 min (includes marinating time)
  • Active: 20 min
  • Yield: 4 servings
Spicy radishes are mellowed by roasting, and they keep their vibrant color and become juicy bites in this lentil and arugula salad. A shallot vinaigrette further accentuates their flavor and gives an extra boost of deliciousness to the lentils.



  1. Preheat the oven to 425 degrees F.
  2. Toss the radishes with 2 tablespoons of the oil on a baking sheet and season with salt and pepper. Roast until golden brown and just tender, 25 to 30 minutes, flipping them once halfway through the cooking time.  
  3. Whisk the shallot, garlic, thyme leaves, Dijon mustard and vinegar together in a small bowl. While whisking, slowly drizzle in the 1/3 cup of oil. Season with salt and pepper to taste.  
  4. Halve the roasted radishes and put them in a large bowl. Add the cooked lentils, almonds and dressing and toss to combine. Allow to marinate for at least 30 minutes in the refrigerator and up to overnight.
  5. Before serving, toss the lentil mixture with the baby arugula. Serve at room temperature topped with the lemon zest and crumbled goat cheese.