Name: Lentil & Goat Cheese Tartines with Warm Tomato-Dressed Spinach Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 1 ½ cups brown lentils, dried; 3 sticks celery; 6 cloves garlic; 1 ½ (113 g) logs goat cheese; 1 ½ small pkgs grape tomatoes; 89 ml heavy whipping cream; 1 small bunch Italian (flat-leaf) parsley; 2 shallots; 12 sun-dried tomatoes, oil-packed; 12 slices whole grain bread; black pepper; cumin, ground; extra virgin olive oil; oregano, dried; red wine vinegar; salt

Lentil & Goat Cheese Tartines with Warm Tomato-Dressed Spinach SaladLentil & Goat Cheese Tartines with Warm Tomato-Dressed Spinach Salad — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

1 ½ cups brown lentils, dried

3 sticks celery

6 cloves garlic

1 ½ (113 g) logs goat cheese

1 ½ small pkgs grape tomatoes

89 ml heavy whipping cream

1 small bunch Italian (flat-leaf) parsley

2 shallots

12 sun-dried tomatoes, oil-packed

12 slices whole grain bread

black pepper

cumin, ground

extra virgin olive oil

oregano, dried

red wine vinegar

salt

Instructions

Preheat oven to 230°C (450°F).

Using a strainer or colander, rinse lentils under cold water; drain and transfer to a medium saucepan. Add water and salt, then bring to a boil over high heat. Reduce heat to a simmer, cover, and cook until tender, 20-25 minutes.

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Peel and mince garlic; halve grape tomatoes. Transfer both to a large baking dish, drizzle with oil, and season with spices. Toss to combine and spread out in an even layer.

Place baking dish in the oven (it doesn't have to be fully heated) and roast until tomatoes have softened and released their juices, about 12 minutes. Remove from oven.

Meanwhile, peel, halve, and slice shallots into thin half-moons. Peel and mince additional garlic. Place both in a medium bowl along with vinegar and spices; stir to combine.

Trim and slice celery crosswise into thin pieces. Add to the bowl with the shallot and garlic.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Slice sun-dried tomatoes into thin strips and add to the bowl.

Crumble goat cheese into the bowl and set aside.

When the roasted tomatoes are done, add cream to the baking dish, and stir to combine the warm tomato dressing. Set aside.

When the lentils are done, drain in a colander. Add to the bowl with the goat cheese mixture and stir until creamy and combined.

Toast bread in the oven or toaster (if desired). Divide lentil mixture between bread slices, spreading it out in an even layer.

To serve, divide lentil tartines and spinach between plates. Spoon the warm tomato dressing over the spinach and enjoy!

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