Lentils with Spinach and Goat Cheese
Simplicity seems to be a common theme among New Year’s resolution makers this year. And chances are if you aren’t vowing to simplify your life, then you’re vowing to slim down, shape up or achieve some combination of the two in 2012.
Every year when January 1 rolls around, I find myself making a mental promise that I’ll eat healthier. I’ll forgo the soda in place of water. I’ll skip the fries in favor of fruit salad. I’ll not eat eat less dessert. And then for one week, I cook and eat like I’m training for the Tour de France.
But then day 8 rolls around. Dang it, day 8. You ruin my resolution faster than I can concede that yes, the greasy, cheesy residue on my fingertips is in fact evidence linking me to a caloric crime involving a ShackBurger, fries and a Diet Coke.
But today is day 4. And I’m still reveling in the glory of eating like an Olympic athlete, which is what led me to this recipe for Lentils with Spinach and Goat Cheese. It checks out with both of my resolutions to not only eat healthier, but to live more simply. Combine lentils, mirepoix (a mix of onions, carrots and celery), a splash of chicken broth, leafy spinach and a few crumbles of goat cheese. Sticking to a New Year’s resolution (for now, at least) has never tasted so good.
Lentils with Spinach and Goat Cheese
Yield: 8 side servings or 6 entrée servings
Prep Time: 10 min
Cook Time: 40 min
Ingredients:
1 Tablespoon olive oil
1 cup diced onion
1/3 cup diced celery
1/3 cup diced carrots
2 bay leaves
1¾ cups (12 oz) French green lentils
4 cups low sodium chicken broth
1 Tablespoon butter
1 pound fresh spinach leaves
5 ounces soft fresh goat cheese, crumbledDirections:
Heat the olive oil in a large heavy-bottomed pot (Dutch oven) over medium-high heat, and then add the diced onion, celery, carrots and bay leaves. Sauté until vegetables are golden brown, 5 to 7 minutes.
Add the lentils to the pot and cook for 1 minute. Add the chicken broth and reduce the heat to medium-low, simmering until the lentils are fully cooked and nearly all of the liquid has been absorbed, about 40 minutes.
Discard the bay leaves and season to taste with salt and pepper.
Melt the butter in a large sauté pan and add the spinach, cooking just until wilted.
Plate the spinach, top it with the lentils and crumbled goat cheese, and serve.
Recipe adapted from Gourmet.
Bev Weidner — January 4, 2012 @ 12:52 pm
Um, this is my most FAVORITE meal. Well, one of them. One of the healthier ones. Those lentils could pay rent in my mouth and I’d let them.
The goat cheese? It could stay for free.
Kelly replied: — January 4th, 2012 @ 7:20 pm
Haha, thanks Bev!
Alison @ Ingredients, Inc. — January 4, 2012 @ 2:34 pm
you had me at lentils but these are my favorite ingredients! I think I’m going to see you in March btw….
Kelly replied: — January 4th, 2012 @ 2:41 pm
WHAT!? In Orlando??? Please say “yes!” This is the highlight of my day
Also, just started on Pinterest and pinned your book (I am so slow at this, but I am learning!)
Shae — January 4, 2012 @ 6:37 pm
YUM! Like you, I am also on this health kick. Will most definitely be making this in the very near future. xoxo
Kelly replied: — January 4th, 2012 @ 7:20 pm
Shae! I’m loving your latest posts in winter wonderland – you look beautiful!
la domestique — January 5, 2012 @ 3:36 am
I love lentils with fresh and slightly tart goat cheese! I often make a dish like this with sautéed mushrooms and toasted walnuts- looking forward to adding spinach!
Elizabeth @ Saffron Lane — January 5, 2012 @ 8:01 pm
The dreaded day 8 is always on my radar, too. Like with all things though, I give myself the “everything in moderation” reminder — especially when chocolate begins calling my name. I adore everything in this recipe, especially how hearty and comforting it is.
Kelly replied: — January 5th, 2012 @ 8:10 pm
I, too, am of the “everything in moderation” camp, and I’m also obsessed with anything and everything chocolate. I think we may be secret culinary cousins
JulieD — January 5, 2012 @ 8:09 pm
I just pinned this recipe on Pinterest because I have to try it…it’s just so beautiful. Love this, Kelly!
Kelly replied: — January 5th, 2012 @ 8:11 pm
Thanks, Julie! I JUST joined Pinterest and am slowly getting a hang of it. My first food item up for pinning is your eggroll recipe.
marla — January 6, 2012 @ 2:21 pm
I am always a fan of simplicity too, especially when it comes to my meals. I love this well balanced meal with the lentils, spinach and just the right amount of cheese
Lauren @ hey, who cut the cheese? — January 8, 2012 @ 4:05 am
This sounds so good! I’m going to make it tomorrow so I’ll have it for lunches this week. Thanks for sharing!
Kelly replied: — January 8th, 2012 @ 4:36 am
So glad to have found your blog, Lauren! And thanks so much for the comment
Enjoy your lunches this week!
Brooke (Baking with Basil) — January 9, 2012 @ 9:25 pm
This simplicity looks delish!! I’m making out my grocery list for next week….need to pick up some lentils! So it’s now day 9?? Are you still training?
Kelly replied: — January 10th, 2012 @ 3:00 am
I’m embarrassed to say that history repeated itself (as per usual). Couldn’t even make it to Day 8. The culprit? A Shake Shack concrete (whipped frozen custard with chocolate chunks and salted peanuts). Failure tastes so good
Shaina — January 11, 2012 @ 3:16 am
This looks and sounds delicious!!! I can’t wait to try it out. I may try it with feta though instead since I have a huge container of it already!
Just a Taste » Asian Meatballs with Hoisin-Blackberry Glaze — January 11, 2012 @ 1:04 pm
[...] that blog post about my New Year’s resolution to eat healthier? And how Day 8 is my [...]
Diana — January 23, 2012 @ 6:52 pm
Such a simple dish but you managed to style it so elegantly! Love it.
Mandy — January 31, 2012 @ 1:18 am
This is so delicious and so easy to make. Loved it. I unfortunately for got to serve it with the goat cheese. Luckily I have left overs so I can try it again with the cheese. Yum!
Kelly replied: — January 31st, 2012 @ 1:19 am
Thanks so much for the comment, Mandy! Glad you enjoyed it
Lentils with Spinach and Goat Cheese | A Nerd Cooks — December 27, 2012 @ 1:37 pm
[...] goodness (among other things). And it’s pretty inexpensive to make. I found this recipe here: on the blog Just a Taste, and made a few really minor tweaks (swapped olive oil for butter, added [...]
Kelly — January 17, 2013 @ 2:52 pm
This came out yummy!