Lentils with Spinach and Goat Cheese

From To the Nth

1 cup dry green or brown lentils
1-1.5 tsp dried Italian herbs
1 bay leaf (optional)
2-3 cloves garlic, peeled
1 medium onion
2 medium carrots
1 small zucchini (optional)
1 10 oz package fresh spinach –OR- 1 package frozen spinach, thawed and moisture squeezed out
2 Tbsp (or so) of soy sauce
1.5 tsp (or to taste) curry powder (optional)
1 log chevre (creamy goat cheese)

Halve the onion from root to tip, and halve one of the halves. Set one quarter aside and finely dice the rest. Dice the carrots and zucchini, if using.

Take 1 cup of brown or green lentils, pick over to assure they’re pebble free, and rinse.

In a saucepan, combine the rinsed lentils, quarter onion, garlic cloves, and the bay leaf and/or healthy teaspoon of your favorite dried Italian herb blend. Bring to a boil in 4 cups of water, then drop the heat and simmer for about 20 minutes, until lentils are tender but not mushy. Drain lentils and set aside.

In a big saute pan, heat a couple tablespoons of olive oil over medium heat. Throw in the diced veggies and saute until tender, about ten minutes.

Add the cooked and drained lentils and stir around to combine. Add the soy sauce. If using the curry powder, go ahead and throw it in at this point.

Reduce the heat to low and add the spinach and stir to wilt (if using fresh) or combine (if your spinach was thawed and drained).

When everything is combined and heated through to your liking, remove from the heat. Serve over rice if desired, and don’t forget to top with a healthy dose of goat cheese before digging in. We often hit it with some hot sauce, too, ’cause that’s just how we roll.