French Lentils with Blue Cheese Butterand spinach salad
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.
- 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
- 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
- Lentils – Rinse lentils and soak in water overnight or for at least 8 hours. (Can be done 1 day ahead)
- Onions - Dice onions. (Can be done up to 5 days ahead)
- Make blue cheese butter - Melt butter in the microwave. Stir in crumbled blue cheese and thyme. (Can be done up to 5 days ahead)
- Cucumbers / Tomatoes / Chives - Prep as directed.
- Drain lentils and discard water.
- 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.
- 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.)
- 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.
- Taste lentils and season with some salt and pepper.
- Divide lentils between serving bowls and top each bowl with blue cheese butter. Add chives on top.
- Serve lentils with salad on the side. Enjoy!
This meal has 33 reviews
We didn’t have green beans on hand, but the steak, compound butter, and potatoes were incredulous.
It was delicious, would definitely make again. The steaks were just hard to figure out how to cook in a pan on the stove since they were so thick, but the blue cheese butter was awesome on the steaks and on the veggies!
Easy and flavorful. We grilled the steak for added flavor. Prepping the green beans over the weekend made it even easier.
Made a red wine and butter pan sauce instead of the blue cheese butter (can't let that fond from the steak go to waste!). Also added some cherry tomatoes to the green beans. Turned out amazing! Very excited to have the rest for lunch.
Really loved this! No changes except one of us did blue cheese butter and the other did goat. Really tasty!
This was amazing. I would put that blue cheese butter on anything. I did this in the cast iron using tenderloin. Definitely a favorite.