Lentils with Spinach and Goat Cheese
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Whip up a quick and easy meatless main dish starring hearty lentils, leafy spinach and tangy goat cheese.
Ingredients
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
Instructions
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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