Dairy Farmers of Canada

Warm Lentil & Tomato Salad with Cherries and Cashews

By Chef Ned Bell

This recipe is very easy to prepare and shows how simple, healthy and delicious it is to cook and bake with Canadian cheese. This dish is delicious and nutritious because of the versatility of the ingredients and just how nutrient dense it is.

  • Prep: 30 min
  • Cooking: 25 min
Yields 10 - 12 Servings
warm lentil tomato salad with cherries and cashews


  • 2 cups (500 mL) dried green lentils
  • 1/2 cup (125 mL) extra virgin olive oil
  • 1/3 cup (75 mL) red wine or apple cider vinegar
  • 1 tbsp (15 mL) cracked black pepper or to taste
  • 1 tsp (5 mL) sea salt
  • 3 cups (750 mL) diced tomatoes or mini cherry tomatoes
  • 2 cups (500 mL) sweet cherries pitted
  • 1 cup (250 mL) toasted cashews, almonds, walnuts, or pecans
  • 1/2 cup (125 mL) chopped fresh herbs of your choice (chives or flat leaf parsley)
  • 1 cup (250 mL) grated Natural Pastures Boerenkaas
  • 1 cup (250 mL) crumbled Tre Stella Feta
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In a large pot, bring water to a boil. Add lentils; reduce heat and simmer, uncovered, until lentils are tender but still hold their shape, about 25 minutes; drain well (do not rinse with cold water, as the warm lentils will absorb taste better).

In a large bowl, whisk together oil, vinegar, salt and pepper; add warm lentils and toss. Let cool. Stir in tomatoes, cherries, cashews, herbs, and cheese; toss to coat.


This dish is best served warm, but it is also fantastic made ahead of time and chilled for a picnic, portable lunch, salad, side dish, or as a simple snack on the go.

Substitute any fantastic Canadian cheese that grate or crumble well, such as a medium Canadian Cheddar or an aged Canadian Gouda.

Try raspberries, blueberries, blackberries, or chopped peaches or apricots instead of the cherries. Use spinach, arugula or green onions for your herb choice.

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Nutritional information

Per serving
Energy: 351 Calories
Protein: 14 g
Carbohydrate: 28 g
Fat: 21 g
Fibre: 5.3 g
Sodium: 392 mg

Top 5 Nutrients

(% DV*)
Calcium: 15 % / 160 mg
Folate: 82 %
Thiamin: 28 %
Vitamin C: 22 %
Zinc: 25 %