Skip to content

Warm Lentil Salad with Goat Cheese and Smoked Paprika

October 1, 2009

This is one of those drop everything and go make this now recipes.  It was that good.  In fact, so good I bumped it up

warm lentil salad with smoked paprika

warm lentil salad with smoked paprika

in my queue of posts.

I made this recipe two nights ago thinking it would pretty tasty because I love lentils and smoked paprika, and I was lured in by the picture of Spanish ham and a fried egg on top.  Little did I realize how much smoked paprika I would taste and how creamy the goat cheese made the lentils- totally delicious.  This would be a great lunch for entertaining in the fall or winter, and a great filling dinner.  It was so filling and had so much flavor, I decided to skip the fried egg, but it would be a great replacement for the ham and make this vegetarian friendly.  I added roasted tomatoes, thinking I would want more flavor, but you can skip them- just the lentils and ham are enough.  This recipe from Metropolitan Home serves 3.

Ingredients:

1 T olive oil

1 medium onion, chopped fine

1 carrot, peeled and chopped fine

2 garlic cloves, minced

1 c Pardina lentils, rinsed (okay, I don’t know what these are either, but I used small brown lentils and they worked great)

2 t Spanish smoked paprika (sweet or hot)

salt and pepper

2 t Sherry vinegar

1/4 lb baby spinach

2-3 oz soft goat cheese at room temperature (this called for 4 oz, which is a half cup, but I scaled it back because it was more than you needed.  Start with 1/4 c (2 oz) and add more if desired)

Accompaniments: roasted cherry tomatoes, sliced Spanish ham (such as Serrano) or a fried or soft-poached egg

Directions:

Heat olive oil in a saucepan or small stock pot over medium heat.  Add garlic, onion and carrot and saute for about 5 minutes, until tender but not browned.  Add lentils and stir well to mix, then add smoked paprika and salt and pepper.  Pour 2 1/2 c cold water over lentils to cover and bring to a boil.  Reduce to a simmer, cover and cook for 20-25 minutes, until lentils are tender but still hold their shape.  A nice low simmer is key to making sure the skins don’t split and become mushy.

When lentils are cooked, drain and return lentils to the pot.  Turn heat on low and add baby spinach, stirring until it just begins to wilt.  Check to see if you need more salt or pepper, then stir in goat cheese.  Heat for 1-2 minutes until spinach is completley wilted, then remove from heat.  Sitr in 2 t Sherry vinegar and serve with desired accompaniements.

Advertisements
One Comment leave one →
  1. sharon permalink
    November 15, 2009 7:22 pm

    this was fantastic!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: