Cook the Book: Spinach Salad with Lentils and Crisp Warm Goat Cheese

Cook the Book: Spinach Salad with Lentils and Crisp Warm Goat Cheese
14 Ingredients
  • For the goat cheese rounds
  • 11 ounces fresh goat cheese
  • All-purpose flour, for dredging
  • 1 large egg
  • 1/2 cup panko or breadcrumbs
  • For the lentils
  • 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
Nutrition
309
15% daily value
16 servings
                                       
                                            low-​carb, low-​sugar, vegetarian
     

Fat

38% 25

Saturated

27% 5

Trans

- 0

Monounsaturated

- 15

Polyunsaturated

- 4

Carbs

4% 13

Carbs (net)

- 9

Fiber

18% 4

Sugars

- 1

Sugars, added

- 0

Protein

19% 9

Cholesterol

7% 21

Sodium

4% 104

Calcium

5% 52

Magnesium

7% 29

Potassium

5% 251

Iron

14% 3

Zinc

9% 1

Phosphorus

22% 157

Vitamin A

11% 96

Vitamin C

3% 3

Thiamin (B1)

10% 0

Riboflavin (B2)

11% 0

Niacin (B3)

5% 1

Vitamin B6

13% 0

Folate equivalent (total)

29% 117

Folate (food)

- 115

Folic acid

- 1

Vitamin B12

3% 0

Vitamin D

37% 5

Vitamin E

23% 3

Vitamin K

42% 50

Sugar alcohols

- 0

Water

- 59
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