Warm Lentils With Spinach And Goat Chees
Source of Recipe
"Bon Appetit April 2005"
- Serves 8
List of Ingredients
1 tablespoons olive oil
1 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup finely chopped carrot
2 bay leaves
12 ounces french green lentils
4 cup low-salt chicken broth
1/3 cup mascarpone cheese*
1 tablespoons butter
1 pounds fresh spinach leaves
1 five-ounce log soft fresh goat cheese -- crumbled
Heat oil in large saucepan over medium-high heat. Add onion, celery,
carrot, and bay leaves and saut until light golden, about 7 minutes.
Add lentils; stir 1 minute. Add chicken broth; bring to boil. Cover,
reduce heat to medium-low, and simmer until lentils are tender and
nearly all liquid is absorbed, about 30 minutes. Discard bay leaves.
Season to taste with salt and pepper. Stir in mascarpone cheese. (Can
be made 1 day ahead. Cover and refrigerate. Rewarm before continuing.)
Melt butter in large pot over medium-high heat. Add spinach and cook
until just wilted, stirring frequently.
Transfer lentils to large shallow serving bowl. Top with spinach, then
crumbled goat cheese and serve.
*Italian cream cheese; available at many supermarkets and Italian