Lentil Salad with Tomme Cheese and Hazelnuts
In winter, I eat lentils at least once a week! This recipe for Lentil Salad with Tomme Cheese and Hazelnuts is ideal as a starter, side dish or for a quick lunch to go. It will provide you with a healthy and balanced meal.
The health benefits of lentils
Lentils are excellent for your health! In winter, I recommend you to eat lentils regularly because they provide many vitamins and minerals such as magnesium, iron, potassium and vitamins such as B9 and B3.
Furthermore, lentils are rich in protein and are therefore a highly recommended food when adopting a vegetarian or vegan diet.
Finally, lentils provide a long-term feeling of satiety because they have a very low glycemic index. So don’t hesitate to add them to your diet because, contrary to what we think, cooked in water, lentils are relatively low in calories.
More recipes with lentils
- Lentils with Kale, Feta and Avocado
- Vegetarian Lentil Stew
- Lentils with Roasted Kaki with Thyme
- Lentil Salad with Lemon and Halloumi
Recipe for Lentil Salad with Tomme Cheese and Hazelnuts
For 4 servings you need the following ingredients.
Ingredients
- 220 g green or black lentils
- 120 g tomme cheese or other cheese
- 100 g hazelnuts
- 10-15 stems of chives
- 20 ml of olive oil
- 1 lemon
- Salt and pepper
Missing one ingredient? Below you’ll find some tips on how to substitute some ingredient.
Preparation
Cook the lentils as directed on the package. Drain them and run them directly under cold water to stop the cooking.
Cut the tomme cheese into fine cubes. Open the hazelnuts and chop them roughly. Chop the chives.
In a bowl, add the lentils, olive oil and the juice of one lemon. Depending on the size of the lemon, you don’t have to use the whole lemon or the salad will be too sour. Add salt and pepper.
Add the tomme and hazelnuts and mix well.
Note
This salad can be eaten cold, warm or hot. It is perfect for making ahead or for a take-away meal.
Frequently Asked Questions
Can I substitute ingredients ?
Of course ! As with every blog post, here are some tips for substituting ingredients in the recipe:
- Lentils: I chose green lentils because they stay firm when cooked. You can choose other types of lentils such as Beluga lentils which are ideal for salads because they stay firm when cooked.
- Tomme : There are several types of Tomme Cheese: Savoy tomme, Pyrenean tomme, goat tomme etc. You are completely free to choose your cheese. Simply take what you have in the fridge. However, I recommend a pressed cooked cheese, which means a firm cheese with a strong taste.
- Hazelnuts: You can replace hazelnuts with other nuts such as walnuts or almonds.
- Chives: You can replace chives with other fresh herbs such as parsley, dill, coriander or a mixture of herbs. If you don’t have fresh herbs, they can also be bought frozen.
- Olive oil: I love olive oil and use it for everything. You can also use rapeseed oil and add a little walnut or almond oil to spice up the salad.
Can I prepare this salad it in advance ?
Yes, this Lentil Salad with Tomme Cheese and Hazelnuts is perfect to prepare in advance. The flavors, especially the chives will be more intensives on the next days. The hazelnuts will loose their crunch so I would recommend to add them separately, just before serving.
How do I store this lentil salad?
1-3 days in the fridge in a sealed or covered container.
Can I freeze this salad?
I wouldn’t recommend to freeze it.
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Lentil Salad with Tomme Cheese and Hazelnuts
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Ingredients
- 220 g green or black lentils
- 120 g tomme cheese or other cheese
- 100 g hazelnuts
- 10-15 stems of chives
- 20 ml of olive oil
- 1 lemon
- Salt and pepper
Instructions
- Cook the lentils as directed on the package.
- Drain them and run them directly under cold water to stop the cooking.
- Cut the tomme cheese into fine cubes. Open the hazelnuts and chop them roughly. Chop the chives.
- In a bowl, add the lentils, olive oil and the juice of one lemon. Depending on the size of the lemon, you don’t have to use the whole lemon or the salad will be too sour. Add salt and pepper.
- Add the tomme and hazelnuts and mix well.
