Warm Lentils with wilted chard, roasted beets, goat cheese and herbs. A simple tasty vegetarian meal!
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.
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 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.
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 1x
- Category: vegetarain, main
- Method: Stove-top
- Cuisine: Northwest
- 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 baby spinach)
- salt and pepper to taste
- 1–2 tablespoons balsamic vinegar
- 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 1-2 tablespoons balsamic vinegar. Let vinegar cook down for just a couple minutes so it’s not so acidic. 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.
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