French Lentils with Walnuts and Goat Cheese

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

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5

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Total Reviews: 5

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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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  • on May 03, 2012

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    This dish is fantastic! Even without the goat cheese.

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  • on May 03, 2012

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    Although a bit time consuming, this was a simple dish to make. It had great flavor and I liked the combination of textures with the crunchy walnuts with the soft lentils. I substituted olive oil for the walnut oil since I didn't have any. I didn't much care for the goat cheese on it and I will be omitting this next time I make this dish. I added some cooked farro to the lentils to make this a complete meal and made roasted beets and sauted spinach as side dishes.

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