Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Lentils With Spinach And Goat Cheese
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- #78849
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
4 cups chicken stock, or reduced-sodium chicken broth
1 tablespoon olive oil
1 medium onion, finely chopped
3 carrots, finely chopped
2 ribs celery, finely chopped
2 Turkish bay leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/4 cup French green lentils
2 tablespoons mascarpone cheese
1 tablespoon unsalted butter
2 pounds fresh spinach, coarse stems discarded
2 ounces soft mild goat cheese
directions
Bring stock to a bare simmer in a 2- to 3-quart saucepan.
Meanwhile, heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then saute onion, carrots, celery, bay leaves, salt, and pepper, stirring occasionally, until vegetables are just golden, about 5 minutes.
Add lentils and stir to coat with oil. Add stock and simmer, covered, until lentils are tender but not broken down and most of stock is absorbed, 30 to 40 minutes.
Discard bay leaves and gently stir in mascarpone, then season with salt and pepper. Transfer to a serving dish and keep warm, loosely covered with foil.
Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute spinach, stirring and turning with tongs, until just wilted, about 2 minutes.
Season spinach with salt and scatter on top of lentils. Crumble goat cheese over spinach and serve immediately.
added by
1973
nutrition data
298 calories, 10 grams fat, 35 grams carbohydrates, 20 grams protein per serving.
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reviews & comments
November 13, 2011
This recipe was originally published in Gourmet in March 2005. The dish is pretty tasty, but the cook time is off. It was also off in the original recipe. First, I've made it twice; and the cook time for the lentils is much longer than 40 minutes, given how much broth is added. If you gently simmer the lentils, they need to go closer to an hour. Even then, I always end up rapidly boiling them at the end to get rid of the liquid. Second, the recipe calls for two pounds of spinach. That's at least three bags of spinach, depending on whether you use baby or regular spinach. When you serve this dish, it's covered by a lot of spinach. In terms of presentation and taste, that much spinach can be overpowering. If you're serving this dish to guests, I would cut back on the spinach.