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Lentils with Spinach and Goat Cheese

Keep it simple with this recipe for Lentils with Spinach and Goat Cheese.
5 from 1 vote
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings


  • 1 Tablespoon olive oil
  • 1 cup diced onion
  • 1/3 cup diced celery
  • 1/3 cup diced carrots
  • 2 bay leaves
  • 1 3/4 cups French green lentils
  • 4 cups low sodium chicken broth
  • 1 Tablespoon butter
  • 1 pound fresh spinach leaves
  • 5 ounces soft fresh goat cheese, crumbled


  • 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.
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