Baked Lentils With Goat Cheese
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1pound green or beluga lentils about 2¼ cups, washed and picked over
- 1medium onion, cut in half and peeled
- 2large garlic cloves, crushed
- 1bay leaf
- Salt, preferably kosher salt to taste
- ¼cup minced flat-leaf parsley, or a mixture of parsley and chives
- 4ounces fresh goat cheese, cut in rounds
- ¼cup sherry vinegar or red wine vinegar
- 1garlic clove, minced
- 2teaspoons Dijon mustard
- ¼cup extra virgin olive oil
- ½cup cooking liquid from the lentils
- Salt, preferably kosher salt
- freshly ground pepper to taste
For the Dressing
Nutritional analysis per serving (6 servings)
413 calories; 14 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 9 grams dietary fiber; 2 grams sugars; 23 grams protein; 371 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the lentils in a large saucepan or soup pot with the halved onion, the garlic cloves, and the bay leaf. Add enough water to cover by 1½ inches. Bring to a simmer, add 1 teaspoon salt, cover and simmer 30 minutes, or until the lentils are tender all the way through but intact. Set a strainer over a bowl and drain the lentils. Remove the onion halves, bay leaf, and garlic and discard. Return the liquid to the pot and bring to a boil. Reduce to ½ cup.
- Step 2
Preheat the oven to 350ºF. Whisk together the vinegar, garlic, Dijon mustard, olive oil, and cooking liquid from the lentils. Season to taste with salt and pepper. Toss with the lentils. Stir in the parsley (or parsley and chives), place in a baking dish and top with the rounds of goat cheese. Heat through for 15 minutes, until the goat cheese has softened, and serve.
- Advance preparation: The lentils can be made and tossed with the dressing up to 3 days ahead. Do not add the parsley until just before warming the salad.
Private Notes
Comments
Ha, am reading this more carefully than I did when I made it. With friends arriving and cocktails, I completely missed the oven transition and did it all on the stove top. Had crumbled in the cheese and let in melt in a blobby sort of way. Rest assured, was fab anyway (plus the oven was occupied roasting wonderful chickens). Consider the stove a viable, if different, option.
This was very good. I think that adding the reduced broth to the dressing made for a richer and more complex flavor. Next time I may try the stovetop approach of the previous commenter - baking the goat cheese on top of the lentils just dried it out - I would prefer the 'blobby' melted texture.
I roughly cut this in half, 1 cup of lentils and three cups water, other ingredients more or less halved. Covered the baking dish with foil to keep the goat cheese from drying out, and sprinkled a little bit of lime juice at the end. Came out beautifully.
Great recipes for French green lentils- they were the star. But I dint want to trash the veggies so I started with a mirepoix, drained everything together before dressing the salad. I also had cherry tomatoes which I halved, roasted with some balsamic and olive oil. Added the tomatoes to the salad before heating and it added color and texture. I love this recipe!
I did this with chickpeas, and it was great
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