Asparagus & Lentil Salad with Goat Cheese


Dropping Acid: The Reflux Diet Cookbook & Cure is the health guide I follow now that I’ve stopped taking Prilosec. The book’s philosophy about acidic foods and reflux makes sense, and avoiding the foods on the “bad” list has worked for me. But it’s extremely annoying that the recipes aren’t available online. Since my book is due back to the library soon, I got started on the recipe section.


This salad was supposed to include sweet potatoes, but once I had the cooked ingredients ready to assemble, I could tell that they wouldn’t fit in. The lentils and asparagus are both earthy, and the potatoes would be too sugary.

I switched the prescribed Roquefort cheese to goat cheese, which is lower in fat and has more tang, and I added more spices. I also roasted the vegetables instead of sauteeing, because the original recipe didn’t sound flavorful. Who knows what inspired me to try this dish, since I completely reimagined it—but the outcome was great.

This dish has a fancy feel, is healthy, and has lots of protein from the lentils. The goat cheese creates a creamy sauce that feels illicit to this heartburn-diet follower. Serve it over greens for a light meal or on the side of meat or fish. Or, if you happen to have roasted sweet potatoes on hand like I did, serve those with the salad as a second course.



  • 1/2 cup green lentils
  • 1 1/2 cups vegetable or chicken stock
  • 1/2 tbsp olive oil
  • 1 lb asparagus
  • 1 tsp fresh chopped rosemary
  • 2 oz goat cheese with basil, softened
  • 1/2 tsp coriander
  • 1/2 tsp thyme
  • 1/4 tsp oregano
  • 1/2 tsp rice vinegar
  • sea salt


  1. Put lentils and stock in a covered saucepan. Bring to a boil, lower heat, and simmer for 40 minutes, or until lentils are tender. Drain any remaining liquid, and rinse lentils lightly in cool water.
  2. Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and spray with cooking spray.
  3. Cut asparagus into 1-inch pieces. Toss with olive oil and rosemary, and roast until golden, about 15 minutes.
  4. Add cooked lentils and asparagus to a large bowl with the goat cheese. Mix until the cheese coats everything well, microwaving for 10-second intervals if needed. Mix in the spices and vinegar, and add salt to taste. Serve warm or at room temperature.
Serves 4. Adapted from Dropping Acid, p. 94, “Vegetarian Sweet Potato and Lentil Salad”

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