Rating: 3.66 stars
88 Ratings
  • 5 star values: 26
  • 4 star values: 23
  • 3 star values: 25
  • 2 star values: 11
  • 1 star values: 3

Hearty lentils and tangy goat cheese pair perfectly in this healthy side dish.

Martha Stewart Living, February 2004

Gallery

Credit: Beatriz Da Costa

Recipe Summary test

prep:
15 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a medium saucepan of water to a boil. Add lentils, and simmer, stirring occasionally, until tender, about 15 minutes.

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  • Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat until hot but not smoking. Add shallots, and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add carrot, celery, and bell pepper; continue to cook, stirring occasionally, until vegetables are tender, about 5 minutes more. Stir in parsley, vinegar, and remaining tablespoon oil. Transfer to a large bowl.

  • Drain lentils, and add to bowl with vegetables. Stir in spinach, and season with salt and black pepper. Crumble goat cheese into bowl, and toss gently to combine.

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Reviews (3)

88 Ratings
  • 5 star values: 26
  • 4 star values: 23
  • 3 star values: 25
  • 2 star values: 11
  • 1 star values: 3
Rating: Unrated
02/14/2014
This recipe is delicious. It is extremely flavorful, healthy with just small amount of decadence (goat cheese).
Rating: Unrated
01/15/2012
Really nice recipe. I'd recommend using the utmost care when tossing the goat cheese into the mixture. It might even be a prudent decision to NOT toss the goat cheese into the mixture at all, since it easily breaks down in response to the most gentle of agitations, and instead crumble it onto the top of the mixture before serving.
Rating: Unrated
01/17/2008
serve with pork.
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