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


  • 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


  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