Warm Lentils with beets, wilted chard (or beet greens), goat cheese and fresh herbs. A simple tasty vegetarian meal using fresh farmer’s market ingredients!
One of the first things to appear at our farmers market this spring was the 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.
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. You could also chop up your beet greens and wilt them instead of the chard.
Add 2 cups of cooked lentils.
Add the roasted beets and season with salt, pepper and just a little 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.
I hope you enjoy this simple hearty meal of Warm Lentils, Beets and wilted chard! Tasty, filling, healthy and delicious too.
More recipes you may like:
- Moroccan Lentil Salad
- Our 25 BEST Lentil Recipes!
- Farro Salad with Beets and their Tops
- Poke Beets!
- Delicious Beet Salad Recipe with Feta & Pistachios
- Spaghetti and Beetballs! (Vegan Meatballs)
A simple tasty vegetarian meal- Warm lentils with wilted chard, roasted beets and goat cheese– satisfying, filling and delicious!
- 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 (or sub beet greens, baby spinach)
- salt and pepper to taste
- 1 tablespoon balsamic vinegar, more to taste
- ¼ cup goat cheese crumbles
- 2–3 tablespoons fresh basil, or Italian parsley.
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. Season with salt and pepper.
Add 2 cups cooked lentils to the skillet, gently folding them in and warming. Season again with salt and pepper.
Add beets and splash with 1 tablespoon balsamic vinegar. Let vinegar cook down for just a couple of minutes so it’s not so acidic. Taste, add more vinegar if you like, cooking it down. Sprinkle with goat cheese and herbs. Taste again, if it tastes bland it most likely needs salt. Serve immediately.
Makes 2 extra hearty portions.
2 cups cooked lentils is about ¾ cup dry.
Keywords: lentil recipes, lentils with beets, beet recipes, chard recipes, lentils with beets and chard,