Recipe courtesy of Laura Calder
Recipe courtesy of Laura Calder
Watch how to make this recipe.
French Lentils with Walnuts and Goat Cheese
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- Level: Easy
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 278
- Total Fat
- 17 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 9 milligrams
- Sodium
- 181 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 6 grams
- Protein
- 12 grams
- Sugar
- 2 grams
These lentils go well with Roasted Beetroot with Sauteed Greens.
- Level: Easy
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 278
- Total Fat
- 17 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 9 milligrams
- Sodium
- 181 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 6 grams
- Protein
- 12 grams
- Sugar
- 2 grams
Ingredients
Directions
- 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.
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