Lentils with Peppers and Goat Cheese Recipe by Mangia
Lentils with Peppers and Goat Cheese
Tangy goat cheese and sautéed sweet peppers make a winning combination with lentils. This is simple to put together and quick to assemble, and has a subtle French feel to it. Serve with a platter of charcuterie, cold cuts, and a baguette.
Ingredients
- 1 cup French green lentils lentilles du Puy
- 2 cups water
- 1 shallot
- 1 medium yellow bell pepper
- 1 medium red bell pepper
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar or champagne vinegar
- 3 ounces goat cheese such as Montrachet
Instructions
- Put the lentils in a saucepan with the 2 cups of water. Bring to a boil; then simmer just until tender, about 20 minutes. Do not over- cook. The lentils should be somewhat firm to the bite, not mushy. Drain and let cool. The lentils can be cooked 1 day in advance; when cool, cover and refrigerate.
- Peel and mince the shallot. Cut the tops off the peppers; remove the seeds, trim off the bottoms, and slice into one-quarter-inch-wide strips.
- Heat the olive oil in a skillet over medium heat. Add the shallot and cook, stirring, just until softened. Add the peppers, reduce the heat, and cook, stirring occasionally, until the peppers are tender, about 20 minutes. Return the heat to medium and add the vinegar. Cook briefly, until the vinegar evaporates. Remove the pan from the heat and let cool.
- In a large serving bowl, combine the pepper strips with the lentils, and toss to combine. Crumble in the goat cheese and serve.
