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Baked Lentils With Goat Cheese

The French green Le Puy lentils are smaller and firmer than brown lentils, but have the same type of earthy flavor. They lend themselves to dishes where you want the lentils to stay intact like salads and sides. “Beluga lentils” will also work for this salad.

Ingredients

  • 1 pound green or beluga lentils about 2 1/4 cups, washed and picked over
  • 1 medium onion, cut in half and peeled
  • 2 large garlic cloves, crushed
  • 1 bay leaf
  • Salt, preferably kosher salt to taste
  • ¼ cup minced flat-leaf parsley, or a mixture of parsley and chives
  • 4 ounces fresh goat cheese, cut in rounds

For the dressing

  • ¼ cup sherry vinegar or red wine vinegar
  • 1 garlic clove, minced
  • 2 teaspoons Dijon mustard
  • ¼ cup extra virgin olive oil
  • ½ cup cooking liquid from the lentils
  • Salt, preferably kosher salt
  • freshly ground pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      700 calories; 21 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 91 grams carbohydrates; 15 grams dietary fiber; 4 grams sugars; 39 grams protein; 13 milligrams cholesterol; 753 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 4 to 6 as a main dish salad, 8 as a side

Preparation

  1. Place the lentils in a large saucepan or soup pot with the halved onion, the garlic cloves, and the bay leaf. Add enough water to cover by 1 1/2 inches. Bring to a simmer, add 1 teaspoon salt, cover and simmer 30 minutes, or until the lentils are tender all the way through but intact. Set a strainer over a bowl and drain the lentils. Remove the onion halves, bay leaf, and garlic and discard. Return the liquid to the pot and bring to a boil. Reduce to 1/2 cup.
  2. Preheat the oven to 350ºF. Whisk together the vinegar, garlic, Dijon mustard, olive oil, and cooking liquid from the lentils. Season to taste with salt and pepper. Toss with the lentils. Stir in the parsley (or parsley and chives), place in a baking dish and top with the rounds of goat cheese. Heat through for 15 minutes, until the goat cheese has softened, and serve.
  • Advance preparation: The lentils can be made and tossed with the dressing up to 3 days ahead. Do not add the parsley until just before warming the salad.

About 1 hour

Dining and Cooking