French Lentils with Walnuts and Goat Cheese

These lentils go well with Roasted Beetroot with Sauteed Greens.

TOTAL TIME: 50 min
Prep: 10 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 1 cup/250 g du Puy lentils
  • 1 bay leaf
  • 1 fresh thyme sprig
  • 2 tablespoons olive oil
  • 1 large red onion, diced
  • 2 cloves garlic, minced
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Directions

Put the lentils in a saucepan with the bay leaf and thyme. Pour over 1 1/3 cups/375 ml water, bring to a boil, then reduce the heat and simmer until tender, 30 to 40 minutes. All the liquid should be absorbed, if not simply drain off any excess.

Meanwhile, heat the olive oil in a saute pan and fry the onion until soft. Add the garlic for 1 minute, then deglaze the pan with a splash of balsamic vinegar. Once the lentils are cooked, toss them with the onion mixture, season with salt and pepper and put them in a serving dish. Scatter over the nuts and pinches of cheese. Drizzle with walnut oil. Serve warm.

Per serving: Calories: 278; Total Fat: 17 grams; Saturated Fat: 4 grams; Protein: 12 grams; Total carbohydrates: 22 grams; Sugar: 2 grams; Fiber: 6 grams; Cholesterol: 9 milligrams; Sodium:181 milligrams

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Newest Ratings and Reviews

Read all 11 reviews

  • on November 11, 2014

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    Just watched the show, got up and made this dish. I thought I had leftover goat cheese, but I was wrong. I did however have St. Andre' brie to use - and that was wonderful! So easy and herby - will make this again and again. I will always have this on the table for the unexpected vegetarians! (and leftovers for me for lunch the next day!)

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  • on June 21, 2014

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    A friend of mine made a dish like this about 6 years ago in Chicago. She suggested using pre-made lentils. I'm lucky enough to live in California, so Trader Joe's are everywhere. I used their lentils, their Chevre, etc. I cooked the onion/garlic in my wok, added some Chinese greens for fiber and color, threw in the lentils, stir fried everything together. I took it off the heat, brightened it with fresh lemon in lieu of vinegar (just a personal preference), put the goat cheese & walnuts in and viola! Brilliant. Thanks for the easy, quick recipe (10 minutes) that makes such an affordable, nutritious vegetarian dinner. :) Mrs. Yeo

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  • on February 28, 2014

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    I love this recipe. I'm lucky to live in a metropolitan city where I can buy most any ingredient. However I do not have walnut oil on hand and tried grapeseed oil. Still very good. Also not a fan of balsamic vinegar, but discovered white balsamic and find more to my taste. Having it for lunch with French bread and salad as we speak.

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