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Beluga Lentils and Goats Cheese Salad with Homemade Croutons Recipe

Cheese and lentils might not be a very common salad combination, but the Beluga Lentils and the goats cheese combine incredibly well in this recipe to deliver a filling and satisfying, yet light and fresh salad, with a beautiful contrast of colours, flavours and textures. Soft and chewy, yet also crunchy. You could of course use canned or pre-cooked Beluga lentils, but the secret here lies in infusing the lentils with onion, garlic and thyme deliciousness as they cook. If you have never made your own croutons, this recipe is pure gold, even if you only make the croutons, as you will be amazed at how easy and incredibly delicious they are to make. You will wonder why you settled for the shop-bought version for so long. These awesome homemade garlic and parsley croutons will work great in other salads and as a topping on your favourite soups. Serves 2 as a main meal or 4 as a starter.

Customer Rating:
5.0 (2 votes)

Posted by: michael




15 - 30 mins

Skill Level




Courses etc.

Lunch Box
Main Courses
Recipes for kids
Side dishes

You will need

100g or scant 1/2 cup organic Black Beluga lentils More products
a thick slice (about 1/8) of red onion More products
5 cloves garlic More products
1 tsp sea salt

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a couple of sprigs fresh thyme More products
4 thick slices sourdough bread, cut into cubes Available only in our Edinburgh shops More products
4 Tbsp olive oil More products
1 bunch fresh parsley More products
200g goat's feta cheese

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2 ripe tomatoes, chopped

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a dozen green olives

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freshly crushed black pepper, to taste More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Start by cooking the Beluga lentils. Pick them over if necessary, rinse them, drain them and put them in a small saucepan along with 2 cups of water,  the onion, 1 clove garlic, the salt and the fresh thyme. Bring to the boil, then simmer for about 15 minutes or until the lentils are soft. Drain and set aside.
  • While the lentils cook, make the croutons. Crush the remaining 4 garlic cloves and chop the parsley, reserving a little parsley for garnish. Heat the olive oil in a pan over medium heat, then add the bread cubes, the garlic and the parsley. Cook until golden brown, stirring regularly to stop the croutons from burning.
  • Finally, assemble the salad. In a medium to large mixing bowl, put the drained Beluga lentils, cubed goat's cheese, chopped tomatoes, green olives, and the croutons. Mix and serve, garnished with some chopped fresh parsley.

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Picture of Black Beluga Lentils ORGANIC
Black Beluga Lentils ORGANIC
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Red Onions ORGANIC
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Fresh Thyme UK ORGANIC
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Fresh Curly Parsley ORGANIC
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Tomatoes ORGANIC
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Coarse Ground Black Pepper
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