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Warm Lentils with Wilted Chard, Roasted Beets and Goat Cheese

Warm Lentils with Wilted Chard, Roasted Beets and Goat Cheese

Entrees

Course

Difficulty

Easy

Pulse Type

Lentils

Specialty Diet

Gluten-free

Cook Time

50 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

4 beets
2 cups lentils cooked
2 tbsp olive oil
1/2 onion red; diced
3 cloves garlic roughly chopped
4 cups chard Swiss or rainbow; packed, chopped
salt and pepper to taste
2 tbsp balsamic vinegar
1/4 cup goat cheese crumbles

Optional Garnish:

fresh herbs basil, thyme, or Italian parsley

Instructions

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, 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.