Lentil Salad Tapenade


  • 1 cup dry lentils
  • 2 carrots
  • 2 celery stalks
  • 1 red bell pepper
  • 3 scallions
  • 4 ounces goat cheese
  • Variety of pita and flatbread


  • 2 tablespoons white wine vinegar
  • 1 teaspoon dijon mustard
  • 1/4 cup hazelnut oil
  • Salt & pepper


  1. Bring lentils and about 3 cups of water to a boil. Lower to a simmer and cook until lentils are done, about 12-15 minutes.
  2. Drain and rinse with cold water.
  3. While lentils are cooking, chop carrots, celery, and pepper into ½ inch pieces. Add to the lentils. Thinly slice the scallions and add to mix. Crumble goat cheese into mixture.
  4. Whisk vinegar and mustard together. Slowly add the oil until combined. Season with salt and pepper to taste.
  5. Spoon over lentil mixture and gently toss.