Vanille-Linsensalat mit Rucola, Ziegenkäse und gerösteten Nüssen mit veganer Variante

Servings: 4


  • 250 g green or brown lentils
  • 1 bay leaf
  • 2 shallots, finely chopped
  • 1 garlic clove, crushed
  • 4 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 vanilla bean or 1/2 tsp vanilla extract
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper to taste
  • 150 g arugula
  • 150 g goat cheese, crumbled
  • 100 g roasted nuts (walnuts, almonds or hazelnuts)
  • Fresh herbs (optional, such as parsley, thyme, or basil)


  1. Rinse the lentils in a colander and let drain. In a saucepan, cover the lentils with the bay leaf and enough water, bring to the boil and cook over medium heat for 20-30 minutes until the lentils are soft but still al dente. Drain, remove the bay leaf and let the lentils cool.

  2. While the lentils are cooking, prepare the vanilla sauce. Split the vanilla pod lengthwise and scrape out the pulp with a knife. In a small bowl, combine olive oil, white wine vinegar, vanilla seeds (or vanilla extract), Dijon mustard, salt, and pepper. Put aside.

  3. Sauté the chopped shallots and crushed garlic in a pan with 1 tablespoon olive oil over medium-high heat for 2-3 minutes until soft and lightly golden brown. Take it from the stove and let it cool off.

  4. Place the cooled lentils in a large bowl. Pour over the shallot and garlic mixture and vanilla sauce and mix well so the lentils are evenly coated with the sauce.

  5. Add the rocket and the roasted nuts to the lentil salad and carefully fold in. Arrange the salad on plates or in a large serving bowl.

  6. Sprinkle the crumbled goat cheese over the salad and garnish with fresh herbs, if desired. Serve the salad immediately or refrigerate until ready to eat.

Vegan option: Substitute a plant-based cheese for the goat cheese or roasted chickpeas for added flavor and texture.