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French Lentils with Blue Cheese Butter
and spinach salad

Active: 45 minTotal: 45 min

Add a flavorful finishing touch to tonight's creamy lentils with a compound butter made with blue cheese.
Smarts: Compound butters can be frozen for up to a few months. Use them to add flavor and richness to soup, roasted vegetables, or toast.


French Lentils with Blue Cheese Butter:
  • Lentils, French or green, dried - 1 1/2 cups
  • Onions, medium - 1, diced
  • Butter - 4 Tbsp
  • Cheese, blue - 2 oz, crumbled (sub feta or goat cheese)
  • Thyme, dried - 1/2 tsp
  • Chives - 1 tsp, chopped
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 3 cups
  • Salt - 1/2 tsp
Spinach Salad with Tomato and Cucumber:
  • Cucumbers - 6 oz, diced
  • Tomatoes, grape or cherry - 1 cup, halved
  • Vinegar, balsamic - 1 Tbsp
  • Honey - 1 tsp
  • Mustard, Dijon - 2 tsp
  • Oil, olive - 3 Tbsp
  • Spinach - 8 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Lentils – Rinse lentils and soak in water overnight or for at least 8 hours. (Can be done 1 day ahead)
  2. Onions - Dice onions. (Can be done up to 5 days ahead)
  3. Make blue cheese butter - Melt butter in the microwave. Stir in crumbled blue cheese and thyme. (Can be done up to 5 days ahead)
  4. Cucumbers / Tomatoes / Chives - Prep as directed.


  1. Drain lentils and discard water.
  2. Heat a Dutch oven over medium-high heat. Add cooking oil and then onions to heated oil. Saute until starting to soften, 2 to 3 minutes.
  3. Add drained lentils, stock, and salt. Cover and bring to a simmer. Simmer, uncovered, until lentils are tender, ~10 minutes. Add some more stock or water if liquid cooks off before lentils are tender. (Note: If you didn’t soak your lentils before starting, increase the amount of stock you add by 50% and plan to simmer for 25 to 30 minutes. Keep an eye on them and add additional liquid if needed.)
  4. While lentils simmer, in a large bowl whisk together vinegar, honey, and mustard. Add olive oil while whisking. Top dressing with spinach, cucumbers, and tomatoes. Toss everything to combine.
  5. Taste lentils and season with some salt and pepper.
  6. Divide lentils between serving bowls and top each bowl with blue cheese butter. Add chives on top.
  7. Serve lentils with salad on the side. Enjoy!

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This meal has 33 reviews

Really good and pretty easy to prepare. I subbed feta in the butter and loved how flavorful the steak was!

By: Melissa
Posted: May 18, 2019
Diet: Original

This was one of the best steaks I think I've ever had! This meal had been added to our favorite list!

By: Catherine
Posted: May 17, 2019
Diet: Gluten-free

Simple and easy!

By: Kelsey
Posted: May 17, 2019
Diet: Paleo

And I’m not even a fan of blue cheese!

By: Ian
Posted: May 17, 2019
Diet: Original

Did a mix of carrot, parsnip, and turnip instead of potato. Used goat cheese for the butter. Delicious!

By: Kathryn
Posted: May 16, 2019
Diet: Original

I made this into beef patties with the blue cheese butter - wonderful topper.

By: Jessica L.
Posted: May 15, 2019
Diet: Original