One evening last week, I found myself on my own for supper. I was, quite honestly, down in the dumps and missing our sweet kitty, Daisy, as well as nursing a stress fracture in my left foot.
Nothing really appealed to me, not even my usual single-girl-scrambled-eggs-with-salsa. Flipping through the ever present pile of recipes on my desk, I stumbled on a recent one from The New York Times for a warm lentil salad with goat cheese. Knowing I had all the ingredients on hand, I hobbled across the kitchen and began to pull my supper together.
As usual, I played with the ingredients and cut the recipe in half. My onions looked pretty tired, so I subbed shallots and cut back a bit on the garlic. You may want to add more salt, but my low-sodium taste buds were satisfied by adding some salty goat cheese crumbles. My father’s daughter, I crave acid with lentils, and added a healthy glug of sherry vinegar. Red wine vinegar would work equally well.
This turned out to be a nice, comforting dish on its own, although I might pair it with a lamb roast for our next fall dinner party. These proportions will serve four as a side dish.
TIP: The greens wilt pretty quickly, once they mix with the warm lentils, so plan on serving the dish pronto.
- 1 cup green lentils, rinsed and picked over
- 1 large shallot, peeled
- 1 garlic clove, peeled and finely chopped
- ¼ teaspoon kosher salt
- 2 tablespoons sherry vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons olive oil
- 2 ounces goat cheese, crumbled
- chopped flat-leaved parsley and finely chopped fresh chives
- 2 cups organic baby greens
- Using a medium-sized saucepan, combine with lentils with the garlic, salt and three cups of water. Bring to a boil, reduce heat to a simmer, cover and cook just until the lentils are cooked through, about twenty-five minutes.
- In a measuring cup, whisk together the vinegar, lemon juice and olive oil.
- Drain the cooked lentils. Remove shallot and discard.
- Return lentils to the saucepan, off the heat, and add the vinaigrette. Stir in the goat cheese crumbles.
- Add parsley and chives, toss and serve over baby greens.
Love lentils Liz, and I love this salad. So full of goodness, and heating with the vinaigrette and goat cheese would really infuse with flavor.
It was a winner for me – and I can say so, because it is not my recipe – sending my best to you and your family, Suzanne.
This would be a perfect dish for me all on it’s own, maybe with a green salad with a vinegary dressing. Like you and your dad, I like my lentils with a little vinegar, and sherry wine vinegar is my favorite 🙂 Luckily I happen to have some lentils in the fridge and some goat cheese as well. Perfect for this weekend! It was so wonderful to see you last Friday!!!
The more vinegar the better – I agree, Susan, and I amped up the lemon juice as well.
Oh Liz! This sounds like the perfect fit to nurse my cold. I have all the ingredients already at home and I’m making it tonight! 🙂
So sorry you are down with a cold – perhaps thin this with some healthy low-salt stock and eat like soup. Definitely on our “diet”, Ani.
Love lentils, have all the ingredients except the goat cheese. My daughter does not like goat cheese, so will need to do a substitute, any suggestions?
What about some finely grated Parmesan? Or even a sharp cheddar?
I adore lentils, and this salad looks like an absolute delight.
Thanks – I hope you give it a try. I might add some cooked vegetables next time, like carrots or parsnips.
I do love lentils, beautiful photo as well. I love lentils with carrots and sweet potatoes too, and that vinegar kicks it up a notch as well. Pinning for later!
I struggled with the photo, as usual, Wendy – but thank you.
Lentil do hit the spot. This seems like something I would make if I were home alone. Well this or a martini. (or this AND a martini!) GREG
The martini would definitely add to the dish, Greg –
Your friend could also sub feta if someone can’t stand goat cheese. And a martini, for sure!
Feta – brilliant, Dorothy. I should have suggested that for sure.
That sounds like a perfect singular soul satisfying meal. I hope you are on the mend.
I am on the mend – definitely. Thanks, Lynda and see you in less than three weeks!
Liz, this looks delicious — and it’s so pretty. I love the light coming through the leaves that line the salad.
And I’m so sorry about Daisy (the pictures on that post were just the sweetest). Loosing an animal is just so incredibly hard. Their lives are always too short — and yet they fill ours with a lifetime of love. Sending hugs.
Thanks, Valentina – I always enjoy the photos of your sweet pooch. Yes, pets are so special.
Liz – this looks great. Andrew Scrivani posted this on Instagram saying it was so hard to photograph it. I think you did a fantastic job! And it sounds so easy and comforting.
I thought it was another NYT photographer – but I like to hear this! Maybe I can submit my photo to NYT – LOL.
I like your healthy approach to dinner when you’re on your own. When I’m on myown, I typically whip up a rich, fatty pasta dish that my family won’t eat!
Oh, I’m not always so good, Lisa –