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Warm Lentils with Wilted Chard, Roasted Beets and Goat Cheese
Prep Time10minutes
Cook Time40minutes
Servings: servingsUnits:
Instructions
  1. Preheat oven to 425 F. Scrub and trim beets and cut into ½ inch slices or wedges. Place on a foil lined baking sheet. Drizzle with olive oil and roast until tender, about 25- 30 minutes.
  2. If cooking lentils, place ¾ cup dried lentils in a small pot and cover with 3 inches of water. Bring to a boil, cover and turn heat down to a simmer, cook about 25-30 minutes or until tender but still hold their shape. Drain.
  3. In a large skillet, heat 2 tablespoons oil over medium high heat. Add diced onion and saute 3-4 minutes. Turn heat down to medium, add garlic and cook 2 more minutes, until golden and fragrant.
  4. Lower heat to medium low. Add chard and gently wilt, just slightly, about 2-3 more minutes.
  5. Add 2 cups cooked lentils to the skillet, gently folding them in and warming. Season well with salt and pepper.
  6. Add beets and splash with 2 tablespoons balsamic vinegar. Let vinegar cook down for just a couple minutes.
  7. Taste, and adjust salt. Sprinkle with goat cheese and optional spring herbs. Serve immediately.
Notes
  • Makes 2 extra hearty portions.
  • 2 cups cooked lentils is about ¾ cup dry.
Votes: 0
Rating: 0
You:
Rate this recipe!
Yum
Print Recipe
Add to Shopping List
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Share this Recipe
Share on FacebookTweet about this on TwitterPin on PinterestGoogle+
Warm Lentils with Wilted Chard, Roasted Beets and Goat Cheese
Prep Time10minutes
Cook Time40minutes
Servings: servingsUnits:
Instructions
  1. Preheat oven to 425 F. Scrub and trim beets and cut into ½ inch slices or wedges. Place on a foil lined baking sheet. Drizzle with olive oil and roast until tender, about 25- 30 minutes.
  2. If cooking lentils, place ¾ cup dried lentils in a small pot and cover with 3 inches of water. Bring to a boil, cover and turn heat down to a simmer, cook about 25-30 minutes or until tender but still hold their shape. Drain.
  3. In a large skillet, heat 2 tablespoons oil over medium high heat. Add diced onion and saute 3-4 minutes. Turn heat down to medium, add garlic and cook 2 more minutes, until golden and fragrant.
  4. Lower heat to medium low. Add chard and gently wilt, just slightly, about 2-3 more minutes.
  5. Add 2 cups cooked lentils to the skillet, gently folding them in and warming. Season well with salt and pepper.
  6. Add beets and splash with 2 tablespoons balsamic vinegar. Let vinegar cook down for just a couple minutes.
  7. Taste, and adjust salt. Sprinkle with goat cheese and optional spring herbs. Serve immediately.
Notes
  • Makes 2 extra hearty portions.
  • 2 cups cooked lentils is about ¾ cup dry.
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