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French Lentils with Blue Cheese Butter
and spinach salad

Active: 45 min Total: 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.

Ingredients

Servings:
4
Metric
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
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Prep

  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.

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Make

  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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (44)
Gluten-free (4)
Paleo (8)
Vegetarian (7)

34 reviews

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
0 Helpful

MMMMMMMMM! This was a fancy restaurant quality meal. Loved it.

By: Carrie
Posted: May 11, 2019
Diet: Original
0 Helpful

Cut back the butter and oil and doubled the veggies. Added a carrot to the parsnips. It was all lovely.

By: Jacquelin
Posted: May 10, 2019
Diet: Paleo
0 Helpful

The blue cheese butter was good on everything!!

By: Jennifer
Posted: May 10, 2019
Diet: Gluten-free
0 Helpful

This was so good! I did chicken and feta instead of steak and blue cheese. Will definitely make it again.

By: Nicole
Posted: May 09, 2019
Diet: Original
0 Helpful

Subbed feta for blue cheese, which resulted in a WAAAYYY to salty steak (our fault) but still very delicious!

By: Jenna
Posted: May 09, 2019
Diet: Original
0 Helpful