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Warm Lentils with Wilted Chard, Roasted Beets and Goat Cheese

Course Entrees
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 servings

Ingredients

  • 4 beets
  • 2 cups lentils cooked
  • 2 tbsp olive oil
  • 1/2 onion red; diced
  • 3 cloves garlic roughly chopped
  • 4 cups chard Swiss or rainbow; packed, chopped
  • salt and pepper to taste
  • 2 tbsp balsamic vinegar
  • 1/4 cup goat cheese crumbles

Optional Garnish:

  • fresh herbs basil, thyme, or Italian parsley

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.

Recipe Notes