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Updated Jan. 8
Tangy, fresh goat cheese dusted in zesty herbs and combined with a warm lentil salad makes a great vegetarian comfort dish for the month of Tevet, the 10th month of the Jewish calendar.
Tevet — which started Jan. 1 and continues until Jan. 30 — is associated with winter and connects with the Hebrew zodiac symbol of the goat (“Gidi” in Hebrew) and the constellation of Capricornus, the goat.
The persistence, hardiness and sure-footedness of the goat is considered an inspiration for surviving a cold winter or trying times. This earthy and substantial Warm Lentil Salad with Za’atar Goat Cheese Balls is a good choice for a seasonal meal.
Serve the salad warm or at room temperature, but combine the ingredients while the lentils are warm.
Warm Lentil Salad with Za’atar Goat Cheese Balls
Serves 4-5 (main) or 8-10 (side)
Cheese balls
- 4-5 oz. log of fresh, plain goat cheese (chevre), cold
- ½ cup finely ground za’atar spice mix (see notes)
Lentils
- 1 cup dried brown or green lentils
- 3 cups vegetable broth or water
- ¼ tsp. salt, plus to taste
- ¼ tsp. ground black pepper, plus to taste
- ¼ tsp. ground cumin
- ¼ tsp. paprika
- 1 dried bay leaf
Salad
- 2 Tbs. chopped green onions, both white and green parts
- 1 cup diced fresh tomatoes (¼-inch pieces), divided
- ½ cup diced carrots (¼-inch pieces)
- ½ cup diced celery (¼-inch pieces)
- 3 Tbs. chopped Italian parsley, divided
- 2 tsp. grated lemon zest, divided
- ½ tsp. minced garlic
- 3 Tbs. extra-virgin olive oil
- 2 Tbs. lemon juice
- ¼ tsp. salt, plus to taste
- ¼ tsp. ground black pepper, plus to taste
- ¼ tsp. chili flakes, or to taste
Form the cheese balls: Take 1 tsp.-size scoops of cold cheese. Roll in hands to form balls about ¾-inch in diameter and set on plate. Pour za’atar into a small bowl and roll cheese balls in herbs until covered. Shake off excess and return to plate. (If making ahead, store airtight in refrigerator for up to 3 days and bring to room temperature before using).
Cook the lentils: Rinse lentils. Put in pot with broth, salt, pepper, cumin, paprika and bay leaf. Bring to a simmer over medium-high heat. Cover and reduce heat as needed to keep at a simmer. Stir occasionally, simmering until lentils are tender but not mushy, about 25-30 minutes. Timing varies so go by texture, not time.
Drain lentils, discarding cooking liquid or saving it for soup or stews. Taste and adjust seasoning if needed. (To make ahead, refrigerate drained lentils airtight for up to 3 days and reheat before continuing.)
Combine the salad: Put warm lentils in a large bowl. Immediately mix in green onions, ½ cup tomatoes, carrots, celery, 2 Tbs. parsley, 1 tsp. lemon zest, garlic, oil and lemon. Stir, then add salt, pepper and chili flakes. Taste and adjust seasoning.
Reserve half of the herb-covered goat cheese balls for top of salad. Stir others into lentils. Pour pot into serving dish, topping with remaining ½ cup tomatoes, 1 Tbs. parsley, 1 tsp. lemon zest and reserved cheese balls. Serve immediately for warm or within a few hours for room temperature.
If making in advance, do not add cheese or garnishes. Refrigerate airtight for up to 3 days. Bring to room temperature or reheat. Add cheese and garnishes as described above.
Notes: Za’atar is an herb and spice mix available in Middle Eastern, kosher, specialty and online markets. If it’s not ground, process it in a blender or a clean coffee grinder until fine and powdery.