Lentils with Healthy Greens & Goat Cheese

By martha-2

Ingredients

• 1 16 oz. bag of dried Green Lentils, washed and drained
• 1.5 cups of Spinach, torn into pieces
• 2 ribs of Swiss chard, torn into pieces
• 1/2 cup of Kale, torn
• Chopped celery, 2 ribs
• 1/2 cup of Chopped carrots
• 1/2 cup of Baby onions
• 2 cups of Vegetarian stock, organic or free range, low sodium
• 2 cups of water
• 3 ounces of Goat Cheese
• 2 cloves of Garlic, chopped
• Olive oil
• Dash of Cabernet Sauvignon
• 2 Bay leaves
• Pinch of sage
• Pinch of thyme
• Black pepper, to taste
• Sea salt, to taste

Preparation

Step 1

1. Heat a deep frying pan over medium low heat; add a bit of olive oil and heat.
2. Add in chopped garlic and baby onions; saute for two minutes. Add carrots and celery and saute whole vegetable mixture for 4 more minutes.
3. Pour vegetarian stock and water into the pan; add dried lentils and stir.
4. Add in bay leaves, thyme, and sage. Cover and simmer over medium low heat for about 30 to 45 minutes. Check frequently and add in more water if needed – you don’t want the lentils to burn! Francesca’s serves the lentils al dente, which is how I prefer them – with a little chewiness. If you want them softer, simply simmer longer.
5. Stir in spinach, kale, and swiss chard into lentil mixture until well mixed; add in a dash of Cabernet Sauvignon, if you wish. Stir in chunks of goat cheese and turn heat to low. Stir for about five minutes. Add pepper and sea salt to taste.