One-Pot Sautéed Sicilian Lentils with Spinach & Goat Cheese
In a pinch for dinner? This one-pot recipe is simple and a crowd-pleaser! The shallots add a lovely touch without overpowering the dish and bay leaves are an absolute must to round out the flavor. Don't forget to hand crumble goat cheese at the end for added creaminess, but of course omit if you are plant-based (the recipe is still absolutely delicious)!
Ingredients
- 1 cup organic green lentils
- 2 cups carrots, diced
- 1 large shallot, diced
- 3 bay leaves
- 6 large handfuls of spinach , I use half the costco bag of large spinach (~20 oz)
- 1/2 cup organic vegetable stock
- 2 tbsp butter
- 4 oz goat cheese, crumbled
- 2 tsp Kosher salt, to taste
- 1 tsp ground black pepper
Instructions
- First cook the lentils for 10 minutes (do not over boil or they will become mush)!
- In a large sauté pan, add 2 tbsp of butter on low-medium heat.
- Add shallots and cook until translucent, about 5 minutes.
- Next, add the chopped carrots, bay leaves and 1/4 cup of vegetable stock (not too much so that you don't over-liquify)! Cover the pot and let it cook on medium heat for about 5 minutes.
- After 5 minutes, remove the lid. Add the large handfuls of spinach, kosher salt and pepper to taste. Mix well until the spinach begins to wilt, about 2-3 minutes.
- Add the remaining 1/4 cup of veggie stock and lentils to the pot. Turn up to medium-high heat, lid off, to let all the flavors sink in and absorb for about 2-3 minutes.
- Remove from heat, crumble goat cheese and enjoy immediately! Mmmm!
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