Warm Lentils with Wilted Chard, Roasted Beets & Goat Cheese

Warm Lentils with Wilted Chard, Roasted Beets & Goat Cheese
Created By: Chef Sylvia Fountaine, Feasting At Home
Use: Caviar Black Lentils, Madeline French Green Lentils, Pardina Brown Lentils
Yields: 2-3 servings

Warm Lentils with Wilted Chard, Roasted Beets & Goat Cheese
Recipe and photo courtesy of Chef Sylvia Fountaine, Feasting at Home
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

3-4 beets (enough for 2 people)

2 cups cooked lentils (3/4 cup dried)

2 tablespoons olive oil

1/2 of a red onion-diced

3 garlic cloves-rough chopped

4 cups (packed) swiss chard or rainbow chard-chopped

Salt and pepper to taste

2 tablespoons balsamic vinegar

1/4 cup goat cheese crumbles

Fresh basil, thyme, or Italian parsely-all optional, tastes fine without

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, rinse and sort ¾ cup dried lentils, removing any non-lentil material.  Place ¾ cup dried lentils in a small pot and cover with 3 inches of water. 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.

Add 2 cups cooked lentils to the skillet, gently folding them in and warming. Season well with salt and pepper.

Add beets and splash with 2 tablespoons balsamic vinegar.  Let vinegar cook down for just a couple minutes. Taste, and adjust salt. Sprinkle with goat cheese and optional spring herbs. Serve immediately.

Makes 2 extra hearty portions

2 cups cooked lentils is about ¾ cup dry

For more delicious recipes from Chef Sylvia Fountaine, please visit Feasting at Home