French Lentils with Walnuts, Figs, Sage and Goat Cheese
This recipe for French Lentils is perfect when served over frisee as a warm salad.
Best Health magazine, January/February 2015
| Servings |
| 4Servings |
| Servings |
| 4Servings |
Ingredients
- 1 ³/4 cup water
- 1 ¹/4 cup Puy Lentils
- 1 tsp sea salt
- 2 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil divided
- ¹/4 tsp ground cumin
- Fresh cracked pepper to taste
- ¹/2 cup walnut pieces
- 15 sage leaves
- 60 g goat cheese or blue cheese divided into four pieces
- 2 figs quartered
Servings: Servings
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Ingredients
Servings: Servings
Units:
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Instructions
- In a medium pot combine water, lentils and salt. Bring to a boil over high heat, then turn heat down to low, cover pot and allow lentils to simmer for about 20-25 mins until tender but not mushy.
- Strain off any excess water and sprinkle lentils with red wine vinegar, olive oil and cumin. Stir gently to combine.
- While lentils are cooking, heat 1 Tbsp (15 mL) olive oil in a small skillet over medium heat. Add walnuts to oil and toast until fragrant, then lift out of oil and set aside and sprinkle with a little sea salt.
- Add sage leaves in a single layer to the same oil and cook without stirring until they begin to darken. Lift from oil and set aside. Sprinkle with a little sea salt.
- To serve, pour lentils onto a platter and pour over any leftover oil from the skillet. Top the lentils with walnut pieces, sage leaves, fig quarters and cheese.
Recipe Notes
Per serving: 310 calories, 12 g protein, 22 g fat, 19g carbohydrates, 7 g fibre, 15 mg cholesterol, 197 mg sodium.
