A bowl of lentils topped with goat cheese and spinach

Lentils with goat cheese and spinach

  • Prep Time: 5 mins
  • Cook Time: 50 mins
  • Total Time: 55 mins
  • Yield: 4 servings 1x



  • Olive oil, about 1 Tbsp
  • 2 carrots, peeled and chopped
  • 1 stalk celery, chopped
  • 1/4 of a large onion, diced
  • 2 cloves garlic, minced
  • 1 1/4 cup dry French green lentils, sorted and rinsed
  • 3 cups low sodium vegetable or chicken stock
  • 1 ounce white wine
  • 2 bay leaves
  • 1/2 tsp salt
  • 2 cups packed fresh spinach leaves
  • 8 Tbsp goat cheese, divided


  1. In a large dutch oven, heat olive oil over medium heat. Add carrots, celery, onion, and garlic. Saute until onions become translucent, about 5 minutes.
  2. Add lentils and broth, stirring to combine. Add wine.
  3. Add bay leaves, and salt.
  4. Bring to a simmer, then turn heat down to low. Cover partly, and continue to simmer 45 minutes, or until lentils are tender and most of the liquid has been absorbed.
  5. Add spinach in handfuls and stir gently until just wilted.
  6. Divide lentil mixture into 4 bowls, and top lentil mixture with 2 Tbsp each goat cheese.
  7. Serve, preferably with some crusty bread!


Definitely take the time to pick through your lentils and discard any small stones.
This makes 4 generous servings – you could divide into more servings for a lighter meal, but I tend to be a little greedy with this recipe and want to eat a large bowl as my main course!