French Lentils With Walnuts And Goat Cheese Recipes
FRENCH LENTILS WITH WALNUTS AND GOAT CHEESE
These lentils go well with Roasted Beetroot with Sauteed Greens.
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Put the lentils in a saucepan with the bay leaf and thyme. Pour over 1 1/3 cups/375 ml water, bring to a boil, then reduce the heat and simmer until tender, 30 to 40 minutes. All the liquid should be absorbed, if not simply drain off any excess.
- Meanwhile, heat the olive oil in a saute pan and fry the onion until soft. Add the garlic for 1 minute, then deglaze the pan with a splash of balsamic vinegar. Once the lentils are cooked, toss them with the onion mixture, season with salt and pepper and put them in a serving dish. Scatter over the nuts and pinches of cheese. Drizzle with walnut oil. Serve warm.
Nutrition Facts : Calories 278, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 9 milligrams, Sodium 181 milligrams, Carbohydrate 22 grams, Fiber 6 grams, Protein 12 grams, Sugar 2 grams
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- Set the goat cheese out on the counter to allow it to come to room temperature while you prepare the salad.
- Bring the lentils, broth, and thyme to a boil in a large saucepan over medium-high heat. Turn the heat down to low and simmer, uncovered, for 15 minutes. Add the diced carrot and onion, cover the pot, and allow to cook for another 5-10 minutes, until the lentils are tender.
- Meanwhile, make the dressing by whisking together the olive oil, lemon juice, mustard, pressed garlic, honey, and salt.
- Toast the walnuts by placing them in a dry pan and setting it over medium heat. Shake the walnuts occasionally and remove from heat when fragrant and slightly browned (do not burn).
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