French Lentils with Walnuts and Goat Cheese

These lentils go well with Roasted Beetroot with Sauteed Greens.

Recipe courtesy Laura Calder
Show: French Food at Home Episode: Vegetarian

Photo: French Lentils with Walnuts and Goat Cheese

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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  • on February 01, 2013

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    Exotic and interesting. I, like others, had to add more water as the lentils cooked. Perhaps it depends on the invisible factor: just how old ARE my lentils de Puys? At any rate, even my husband (who is severely prejudiced against almost all things French - he makes an exception for Champagne enjoyed it and said he would be happy to have it again. I really enjoyed the contrasts of taste and texture between the walnuts, chèvre, and lentils. The splash of balsamic also makes a very distinctive contribution.

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  • on August 14, 2012

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    I made this tonight for dinner. We put it over brown rice and left the goat cheese on the side. (We're like Papa Bear, Mama Bear, and Baby Bear with the goat cheese- Papa doesn't like much at all, I like a little, and Baby Bear LOVES piles and piles of it! It was easy to make and very tasty. The most difficult part was babysitting the lentils; maybe I had the heat up too high or something, but I had to keep adding more water. Not a big deal since I was working on other things in the kitchen at the same time. My daughter wants this on our weekly dinner rotation!

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  • on May 10, 2012

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    Easy, and a great blend of flavors! Incredible winner recipe from Laura again!

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