You guys. This! This is a bowl of cozy comfort that’s tailor made for sitting in front of the fireplace wrapped up in a blanket and your warmest fluffiest socks. I don’t know what it is, but these lentils with goat cheese and spinach just scream fall to me.
Maybe it’s the fact that it just calls for crusty bread. Or maybe the creamy goat cheese makes it so cozy. Who knows? It might be the simplicity of carrots, celery, and broth that forms the base of the recipe – those are the feel good basics of any good comfort food, right? Well, whatever it is, it’s gooooood!
The best thing about this dish, other than how absolutely delicious it is, is how simple it is to put together. Just a few basic ingredients, and some time to simmer. Serve it with warm, crusty bread to swipe in your bowl once you’re finished – trust me, you don’t want to miss out on one morsel of this.
One quick note before you dive in – be sure to sort and pick through your lentils before rinsing and adding to the pot.
I’ve sometimes wondered if it was really necessary, but always kind of glanced through just in case, and I’m glad I have – I’ve picked out a legitimate rock from my bag of lentils in the past. A shiny, sparkly, probably granite or something, rock. So, better to look ahead of time than to crack a tooth. Just saying!Print
- 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
- 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.
- Add lentils and broth, stirring to combine. Add wine.
- Add bay leaves, and salt.
- 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.
- Add spinach in handfuls and stir gently until just wilted.
- Divide lentil mixture into 4 bowls, and top lentil mixture with 2 Tbsp each goat cheese.
- 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!