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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

I could eat this every day. Every single part of it. I want it in my mouth and in my body for every meal.

By: Jack
Posted: May 14, 2019
Diet: Original

I made the vegetarian version of this meal and this was a really weird one. It was basically just a bowl of lentils (and I really like lentils), which doesn’t really count as a meal. While usually the photo is a little different for the vegetarian meal I always appreciate the veg version is always in the spirit of the original. The only similar thing I think was the butter? I made some crispy kale to go in the bowl otherwise this would have been just mush. Not up to the usual cooksmarts deliciousness!

By: Laura
Posted: May 14, 2019
Diet: Vegetarian

I followed the recipe just as it is and found it to be totally scrumptious to the last bite!!! We loved it!!!😋

By: Kathryn
Posted: May 13, 2019
Diet: Original

I went against my usual tendency and made everything very simple and traditional tonight. I skipped the marinade and just sprinkler salt and pepper over the meat a couple hours before grilling. I used potatoes instead of parsnips. It was SO good! That chive butter really shined!

By: Becca
Posted: May 11, 2019
Diet: Paleo

This was fine, but it lacked the magic of many cooksmarts meals. I think the steak would have been better (and easier to make) if I had just put a little steak seasoning on the outside and fired up the grill.

By: Caitlin
Posted: May 11, 2019
Diet: Original

The vegetarian option felt so boring. It was good the first bite, then down hill from there

By: Shannon
Posted: May 11, 2019
Diet: Vegetarian