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Warm Lentils with chard, roasted beets, goat cheese and spring herbs. |

Warm Lentils with Wilted Chard, Roasted Beets and Goat Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 31 reviews


A simple tasty vegetarian meal- Warm lentils with wilted chard, roasted beets and goat cheese- satisfying, filling and delicious!


Units Scale
  • 34 beets ( enough for 2 people)
  • 2 cups cooked lentils
  • 2 tablespoons olive oil
  • 1/2 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
  • 1/4 cup goat cheese crumbles
  • 23 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.


  • Serving Size:
  • Calories: 487
  • Sugar: 22.3 g
  • Sodium: 322.8 mg
  • Fat: 14.8 g
  • Saturated Fat: 2.1 g
  • Carbohydrates: 70 g
  • Fiber: 23.3 g
  • Protein: 23.2 g
  • Cholesterol: 0 mg