Cook The Book: Spinach Salad With Lentils And Crisp Warm Goat Cheese Recipe

Name: Cook The Book: Spinach Salad With Lentils And Crisp Warm Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11 ounces fresh goat cheese; All-purpose flour, for dredging; 1 large egg; 1/2 cup panko or breadcrumbs; 1 cup extra-virgin olive oil; 4 large garlic cloves, grated or minced (about 1 tablespoon); Kosher salt; 2 fifteen-ounce cans lentils or 1 nineteen-ounce can Progresso lentil soup, rinsed and drained (about 3 cups); 1/2 cup canola oil (or other neutral-flavored oil); 4 cups loosely packed baby spinach leaves; High-quality extra-virgin olive oil, for drizzling; Sea salt

Servings: persons

11 ounces fresh goat cheese
All-purpose flour, for dredging
1 large egg
1/2 cup panko or breadcrumbs
1 cup extra-virgin olive oil
4 large garlic cloves, grated or minced (about 1 tablespoon)
Kosher salt
2 fifteen-ounce cans lentils or 1 nineteen-ounce can Progresso lentil soup, rinsed and drained (about 3 cups)
1/2 cup canola oil (or other neutral-flavored oil)
4 cups loosely packed baby spinach leaves
High-quality extra-virgin olive oil, for drizzling
Sea salt

1
Put about 1/4 cup of flour into a small bowl. Lightly beat the egg in another bowl and pour the pank into a third bowl.
2
Dredge one goat cheese round in the flour, coat it all over, and pat off any excess flour.
3
Next, dip the cheese round into the egg to coat it, then into the panko, pressing the panko onto the cheese to coat all sides. Repeat with the remaining goat cheese rounds. Place all the rounds on a large dinner plate.
4
Spoon the lentils into mounds on four plates, dividing them evenly. Drop a handful of spinach in the center of each serving, drizzle with high-quality olive oil, and sprinkle with sea salt. Top each with a round of goat cheese.

1403

kcal

Calories

119

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 11 ounces fresh goat cheese, All-purpose flour, for dredging, 1 large egg, 1/2 cup panko or breadcrumbs, and more.

Yes, Cook The Book: Spinach Salad With Lentils And Crisp Warm Goat Cheese falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cook The Book: Spinach Salad With Lentils And Crisp Warm Goat Cheese

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