Blue Cheese Salad Recipe

I make this Blue Cheese Salad Recipe usually as the main dish. It is packed with all the goodness of protein, herbs, and intense flavors. It will keep your stomach full and the hunger away for the rest of the day.

Jump to Recipe

I was inspired to create this recipe, by one of my favorite cookbooks’ author, Ottolenghi, who has a similar recipe in his Vegetarian Book Plenty.

Now that I live in Italy, I have to say that if you can use Castelluccio or Puy lentils, as he suggests, you should go for them, but if you don’t, go ahead and use any lentils, and I will give you here a tip, to make it work.

I am also changing some ingredients for fun and cutting corners by simplifying some steps, just so you can make them faster and enjoy this fabulous dish without much planning.

Ingredients

This lentil salad recipe uses a couple of ingredients that make it a winner. It works as a lentil side dish and also as a lentil main dish, just change the portion sizes.

• Dry Tomatoes
• Red Onions
• Blue Cheese (Gorgonzola Cheese)
• Lentils
• Herbs
• Garlic
• Red Wine Vinegar

See quantities and full instructions in the recipe card.

Instructions

Wash and boil. The lentils and bring them to boil for 20 mins if using regular lentils or 10-15 mins if using Castelluccio or Puy lentils. The idea is to have lentils that do not look mushy.

Slice and soak. Place the sliced onion in salted water and vinegar for a couple of minutes so it loses its intense flavor.

Slice the Dry Tomato. Slice the dried tomatoes lengthwise.

Mix all the ingredients in a bowl, except for the cheese and fresh herbs.

Stir in the Cheese, Herbs, and Serve. When the mix has cool down, add the chopped herbs and cheese

Tips

Which Lentils to use? So, why Castellucio or Puy versus ordinary lentils?

These lentil varieties are small breeds that look almost like bigger quinoa and do not disintegrate in the cooking like your standard lentils would do, so it gives you a nice, delicate texture in every bite.

For this Blue Cheese Salad, I made another change. I replaced the oven-baked tomatoes with store-bought oil-preserved dehydrated ones. Any dry tomatoes that you can hydrate with warm water will do.

Benefits of lentils

Eat your Lentils! They are a staple of every plant-based diet! This is why?

Lentils in every color are low in calories, rich in iron and folate, and an excellent source of protein.

They pack health-promoting polyphenols and may reduce several heart disease risk factors.

Looking for some Filling Salad inspiration?

• Couscous And Sprouted Lentils Warm Salad
• Classic Greek Salad

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!

Recipe: Gorgonzola Lentil Salad

Gus

I make this Gorgonzola Lentils Salad usually as the main dish. It is packed with all the goodness of protein, herbs, and intense flavors. It will keep your stomach full and the hunger away for the rest of the day.

5 from 11 votes

Print Recipe

Prep Time 10 mins

Cook Time 20 mins

Resting Time 5 mins

Total Time 35 mins

Course Appetizer, Entrée or Side, Main Course, Salad

Cuisine Gluten-Free, Italian, Mediterranean, Vegetarian

Servings 4 Servings

Calories 398 kcal

Equipment

• Bowl

Ingredients

 

CupsMetric

 

1x2x3x

• 1 ½ cups Lentils
• 4 ounces gorgonzola cheese crumbled
• 10 dried tomatoes preserved in oil, or 10 dried tomatoes, hydrated in warm water, and dry herbs for 10 minutes
• 1 red onion small, thinly sliced
• 1 tablespoon red wine vinegar
• 1 garlic clove small, crushed
• 3 tablespoons mint fresh, chopped
• 3 tablespoons chives fresh, chopped
• 3 tablespoons thyme fresh, chopped
• 3 tablespoons dill fresh, chopped

Optional:

• ½ fennel sliced
• 1 cup rucola
• sea salt to taste

Instructions

 

• Wash and boil. Wash the lentils and bring them to boil for 20 mins if using regular lentils or 10-15 mins if using Castelluccio or Puy lentils. The idea is to have lentils that do not look mushy.
  1 ½ cups Lentils
• Place the sliced onion in salted water and vinegar for a couple of minutes so it loses its intense flavor.
  1 red onion, 1 tablespoon red wine vinegar, sea salt
• Slice the dried tomatoes lenghtwise.
  10 dried tomatoes
• Mix all the ingredients in a bowl, except for the cheese and fresh herbs.
  1 ½ cups Lentils, 10 dried tomatoes, 1 red onion, 1 garlic clove, ½ fennel, 1 cup rucola
• When the mix has cool down, add the chopped herbs and cheese.
  4 ounces gorgonzola cheese, 3 tablespoons chives, 3 tablespoons thyme, 3 tablespoons dill, 3 tablespoons mint
• Get Ready to enjoy one of the tastiest salads, you have had!

Nutrition

Calories: 398kcalCarbohydrates: 54gProtein: 27gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 21mgSodium: 432mgPotassium: 1175mgFiber: 25gSugar: 5gVitamin A: 976IUVitamin C: 23mgCalcium: 257mgIron: 7mg

Keyword blue cheese, casteluccio, gorgonzola, lentil

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Food safety

We sometimes take for granted that we have years (or decades) of cooking experience that the average visitor may not. Add to, or remove from, the list below with health and safety tips.

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full Nutritional Disclosure here.

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