One of the first things to appear at our farmers market this spring was beautiful rainbow chard. I love all the colorful stems and its tangy flavor. Here it’s paired with warm lentils, roasted beets and a little goat cheese, becoming a tasty nutritious supper. Chard does wonders to somber lentils, brightening them up, and bringing out the best in them. It’s a good marriage. Plus, I really love the feeling of using up all the pulses sitting my pantry, and pairing them with something fresh and seasonal. A good balance. Economical too.
Pulses, if unfamiliar, are delicious, protein-packed, sustainable beans and legumes – like garbanzos, split peas, lentils and dry beans. This month I partnered with USA Pulses and Pulse Canada to help share how healthy and nutritious they are. This month also happens to be Mediterranean Diet Month and pulses play a huge role in this healthy way of eating. Plus it’s so simple and easy to add these nutritious guys into our everyday diet. For example, on Sunday I cooked up a big batch of lentils just to have on hand during the week, all ready to be tossed into salads, added to Buddha Bowls or warmed and turned into this recipe. And it felt great using up something I already had on hand. So that’s the idea here.
To start, roast the beets and cook the lentils. They will both take about 30 minutes. If in a pinch, many grocery stores these days offer beets that are already roasted and lentils that are already cooked.
Saute onion and garlic, then add a mound of chard. About 4 cups packed. Gently wilt.
Add 2 cups of cooked lentils.
Add the roasted beets and season with salt, pepper and balsamic. Sprinkle with goat cheese and gently fold it in so becomes warm and creamy.
Toss in fresh basil, thyme or Italian parsley.
Divide among two bowls and enjoy.
A simple hearty meal that is not only filling- it’s healthy and delicious too.Print
Warm Lentils with Wilted Chard, Roasted Beets and Goat Cheese
A simple tasty vegetarian meal- Warm lentils with wilted chard, roasted beets and goat cheese- satisfying, filling and delicious!
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 2-3
- 3-4 beets ( enough for 2 people)
- 2 cups cooked lentils
- 2 tablespoons olive oil
- ½ a red onion- diced
- 3 garlic cloves- rough chopped
- 4 cups (packed) swiss chard or rainbow chard- chopped
- salt and pepper to taste
- 2 tablespoons balsamic vinegar
- ¼ cup goat cheese crumbles
- fresh basil, thyme, or Italian parsley- all optional, tastes fine without.
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.
If cooking lentils, place ¾ cup dried lentils in a small pot and cover with 3 inches of water and a pinch salt. 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.
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.
Lower heat to medium low. Add chard and gently wilt, just slightly, about 2-3 more minutes.
Add 2 cups cooked lentils to the skillet, gently folding them in and warming. Season well with salt and pepper.
Add beets and splash with 2 tablespoons balsamic vinegar. Let vinegar cook down for just a couple minutes. Taste, and adjust salt. If it tastes bland at this point, it probably needs salt. Sprinkle with goat cheese and optional spring herbs. Serve immediately.
Makes 2 extra hearty portions.
2 cups cooked lentils is about ¾ cup dry.