Warm Lentils with Wilted Chard, Roasted Beets and Goat Cheese Recipe
A simple tasty vegetarian meal- Warm lentils with wilted chard, roasted beets and goat cheese- satisfying, filling and delicious!
How to Make the Best Warm Lentils with Wilted Chard, Roasted Beets and Goat Cheese
This hearty warm lentils with wilted chard, roasted beets and goat cheese is the perfect vegetarian meal that proves plant-based eating can be both satisfying and delicious. The earthy sweetness of roasted beets pairs beautifully with the creamy tang of goat cheese, while the lentils provide a protein-packed base that will keep you full for hours.
What makes this dish truly special is the combination of textures and flavors. The tender roasted beets bring natural sweetness, the wilted chard adds a slight bitterness that balances the dish, and the splash of balsamic vinegar ties everything together with its subtle acidity. The goat cheese crumbles melt slightly into the warm lentils, creating pockets of creamy goodness throughout.
This recipe is wonderfully versatile—serve it as a main course for a light dinner, or scale it up as a stunning side dish for entertaining. The beets and lentils can be prepared ahead of time, making this an excellent option for meal prep or busy weeknight dinners.
Warm Lentils with Wilted Chard, Roasted Beets and Goat Cheese
A simple tasty vegetarian meal- Warm lentils with wilted chard, roasted beets and goat cheese- satisfying, filling and delicious!
Ingredients
Roasted Beets
Lentils and Chard
Instructions
Roast the Beets
- Preheat oven to 425 F. Scrub and trim beets and cut into 1/2 inch slices or wedges. Place on a foil lined baking sheet. Drizzle with olive oil and roast until tender, about 25-30 minutes.
Cook the Lentils
- If cooking lentils, place 3/4 cup dried lentils in a small pot and cover with 3 inches of water and a pinch salt. 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.
Assemble the Dish
- 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. Season with salt and pepper.
- Add 2 cups cooked lentils to the skillet, gently folding them in and warming. Season again with salt and pepper.
- Add beets and splash with 1 tablespoon balsamic vinegar. Let vinegar cook down for just a couple of minutes so it's not so acidic. Taste, add more vinegar if you like, cooking it down. Sprinkle with goat cheese and herbs. Taste again, if it tastes bland it most likely needs salt. Serve immediately.
Notes
- You can substitute beet greens or baby spinach for the swiss chard.
- For cooking dried lentils, use 3/4 cup dried lentils to yield about 2 cups cooked.
