With Fall in full swing, I’ve been craving warm, comforting dishes simmered in stocks with roasted butternut squash, root vegetables, pumpkin, and deep spices. If you’ve never prepared lentils before – no worries, it’s just as easy as boiling rice and a serving is packed with about 20 grams of protein and only around 300 calories. It’s a great, healthy, hardy dinner and can also be served cold for lunch the next day!
Lentils with Roasted Red Peppers and Goat Cheese
(serves 2)
1 Yellow Onion
¼ cup Sundried Tomatoes
1 16oz jar of Organic Fire Roasted Red Peppers
1 cup of Lentils
2 cups of Chicken Broth
1 Lemon
Parsley
Goat Cheese
Olive Oil, Salt, Pepper
Heat a heavy bottomed skillet (I like to use this Le Creuset Braiser) to medium heat, add 1 tablespoon olive oil and the diced onion. Sauté 5-8 minutes until translucent. Add broth and lentils to pan, simmer until broth is evaporated and lentils are tender, about 20 minutes.
Meanwhile, chop sundried tomatoes and Fire Roasted Red Peppers, set aside. Chop 1-2 tablespoons parsley for garnish. Crumble goat cheese. Juice Lemon.
Once lentils are tender, add red peppers, sundried tomatoes, and lemon juice. Top with goat cheese and parsley. Season with salt and pepper to taste. Enjoy!
Oh, By The Way: Halloween is around the corner! Check out these pumpkin carving ideas.
Let’s Be Honest: I always associate lentils with French cooking – check out Mireille Guiliano’s French Women Don’t Get Fat Cookbook!
Accessorize: Store lentils (or other items!) in this cute Chalkboard Canister.
