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Lentil Salad with Tomme Cheese and Hazelnuts

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5 of 2 votes
In winter, I eat lentils at least once a week! This recipe for Lentil Salad with Tomme Cheese and Hazelnuts is ideal as an appetizer, side dish or for a quick lunch to go. It will provide you with a healthy and complete meal. 
Prep Time 10 minutes
Cook Time 30 minutes
Course Main course
Cuisine International
Servings 4
Calories 536 kcal

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.

Notes

This salad can be eaten cold, warm or hot. It is perfect for making ahead or for a take-away meal.

Nutrition

Calories: 536kcalCarbohydrates: 40gProtein: 26gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 32mgSodium: 200mgPotassium: 244mgFiber: 20gSugar: 3gVitamin A: 420IUVitamin C: 20mgCalcium: 289mgIron: 6mg
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