Lentils with Pear and Gorgonzola

By Kimberly Maloomian, RD, LDN | The Miriam Hospital | Providence, RI

This is a great summer recipe as it is best served chilled or at room temperature. Lentils are high in protein and fiber and are very inexpensive, which makes them a more affordable protein source to meat. Change out the fruit or cheese for a different flavor profile.

Servings: 6 | Prep Time: 5 | Cook Time: 20

Calories: 236 | Total Fat: 13g | Total Carbs: 17g | Protein: 12g

Ingredients:

1 lb. brown or beluga lentils

1 Anjou pear, sliced

½ c. Gorgonzola cheese

8-10 fresh thyme sprigs, leaves removed from large stems

4 tbsp. extra virgin olive oil

3 tbsp. pomegranate vinegar (red wine vinegar or champagne vinegar also good substitutes)

Salt and pepper to taste

Instructions:

1. Cover lentils with water in sauce pot, bring to a boil, reduce to simmer and let cook until lentils are soft, approximately 15-20 minutes (you may have to add more water).

2. When lentils are done, pour into serving bowl. Drizzle with 3 tbsp. olive oil and vinegar, season with salt and pepper and let cool 15 minutes.

3. Top with pear slices, sprinkle thyme and cheese. Drizzle with remaining 1 tbsp. olive oil.