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Overhead horizontal image of a white bowl of lentil salad with tomatoes, almonds, thyme, and goat cheese, with a spoon in the bowl, on an unfinished wood table.

French Lentil Salad with Tomatoes, Almonds, and Goat Cheese

  • Author: Shanna Mallon
  • Total Time: 30 minutes
  • Yield: 2 entrees/3 sides 1x


Warm lentil salad with goat cheese proves that simple is often best. It’s satisfying as a side dish or a vegetarian entree.


  • 3 tablespoons olive oil
  • 6 sprigs fresh thyme, plus more for garnish
  • 1 cup halved cherry tomatoes
  • 1/2 cup chopped Marcona almonds
  • 1 1/2 cups cooked French lentils
  • 3 ounces crumbled goat cheese
  • Salt and pepper, to taste (optional)


  1. Place olive oil in a medium-sized saucepan over medium heat.
  2. Remove thyme leaves from stems. Once oil is hot, add thyme leaves and cook until fragrant, about 30 seconds.
  3. Add tomatoes and almonds to the pan and cook until tomatoes have softened and nuts are fragrant, about 5-8 minutes. Remove from heat.
  4. Stir in cooked lentils and goat cheese. Season with salt and freshly ground black pepper to taste, if desired.
  5. Serve immediately, garnished with extra thyme leaves.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Lentils
  • Method: Stovetop
  • Cuisine: Side Dish

Keywords: lentils, lentil salad, goat cheese, Marcona almonds, vegetarian