Info
- Course: Appetizer, Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 17 Times
Can be made ahead of time.
The World’s #1 Collection of Cookbook Recipes Online
Puy Lentils with Goat Cheese, Olives, and Fresh Thyme
Cookbook
French Puy lentils hold their shape during cooking, and lend an attractive look to rustic lentil recipes. Good with grilled spicy sausages, lamb chops, or pork chops.
Yield : Makes 4–6 servings
Prep Time : 10 mins
Cooking Time : 30 mins
Ingredients
- 1 2/3 cups Puy lentils, rinsed
- 1 carrot, peeled and diced
- 1 shallot or small onion, finely chopped
- 2 sprigs of thyme
- 1 bay leaf
- ¾ cup pitted and chopped Kalamata olives
- 3 oz (85g) rindless goat cheese, crumbled
- 2 tbsp extra virgin olive oil
- Salt and freshly ground black pepper
- 6 oz (170g) mixed baby salad leaves, to serve (optional)
Directions
1. Place the lentils, carrot, shallot, thyme, and bay leaf in a saucepan with 5 cups of water. Simmer for 15–20 minutes or until the lentils are tender.
2. Drain the lentils well, transfer to a serving bowl, and remove the thyme and bay leaf. Cool until lukewarm. Add the olives, goat cheese, and olive oil, and stir together. Season with salt and pepper and serve warm.
Variation: Dressed Lentils
Leftovers are good served as a salad. Splash with balsamic vinegar, add extra olive oil, and sprinkle with lots of chopped parsley. If you wish, add sliced anchovy fillets.
Notes
Prepare ahead: The lentils can be cooked ahead in step 1 and reheated, or the dish can be served chilled as a salad.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
Nutritional information is based on 6 servings, 1/8 teaspoon added salt per serving and does not include optional baby greens.
110 kcal
3 % daily value
2 % daily value
4 % daily value
58 mg
7 mg
3 g
1 g
1 g
3 g
7 mg
603 mg
3 g
10 g
3 % daily value
