Slow-simmered lentils with kale and goat cheese from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 82) by Deb Perelman

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Notes about this recipe

  • sophia_csi5ki on February 08, 2026

    Delicious and super easy! I added a bit more broth because we prefer it that way.

  • crysta_63qusi on January 19, 2026

    Such a good dish for a cold winter night! Easy to put together, just plan for the long simmer. I always add some chopped chicken sausages and use a whole bunch of kale. The leftovers are even better the next day.

  • QuinceHouse on January 17, 2026

    The red wine vinegar made these so flavorful. This was a lovely wholesome meal.

  • HarlanH on January 04, 2026

    Very good. Might sub feta or another fresh cheese instead of goat cheese next time.

  • tmitra on February 05, 2025

    I'll admit it doesn't look very appetizing, but if you're remotely in the mood for this, it's good! I didn't have goat cheese on hand, and surprisingly, I didn't miss it. I added salt as I went (to the onions and then to the kale leaves) and used red wine vinegar. At our house, this will be three servings.

  • RaucusBacchus on November 03, 2024

    Great. Use more broth.

  • shannonstoney on February 27, 2024

    I thought it needed more tomato, so I added some tomato puree. Also I needed to add a lot more liquid to keep it from burning. The goat cheese is fantastic in it.

  • anya_sf on May 12, 2023

    I was impressed that I could feed my family a tasty meal with basically 1 cup lentils (which weighed closer to 180 g) and some bread! I used the whole bunch of kale, also about 180 g, and needed closer to 3.5 c broth. Garnished with prosciutto crisps. I was glad the kale stems got used and not discarded.

  • rhb on March 25, 2023

    Okay, not a favorite...needs toast.

  • Skamper on February 23, 2023

    Hearty and delicious. I only had .5 c of puy lentils so added plain lentils and couldn't tell the difference in the finished dish. I used red wine vinegar. I didn't serve it with bread but as a side with sausage. Would definitely make again.

  • SpatulaCity on February 07, 2023

    So flavorful and delicious!

  • ldyndiuk on February 01, 2023

    Good and very easy. Still, because of the long simmering time it needs to remain a weekend dish for me. It made 6 servings, rather than the 4 indicated. Note to self: the Vermont brand goat cheese was a bit sweet for this dish (though delicious in general.)

  • angrygreycat on January 03, 2023

    Delicious and as others said more than the sum of its parts. Will definitely be keeping as a regular week night dish.

  • M3industries on December 27, 2022

    This was so delicious I immediately made it again. The dots of goat cheese take it over the top. I found that I had to cook the lentils for about 90 mins and added more water. That might be because I'm cooking at a higher altitude. Definitely a keeper recipe. I plan to make it again this week.

  • allisonsemele on December 18, 2022

    Pretty tasty and very easy to put together. I found it to serve more like 6-8.

  • sbrooksh on December 13, 2022

    Far more than the sum of its parts. Absolutely going to be a new winter weeknight favorite—it comes together so fast! I used the whole bunch of lacinato kale (approx 1/2 lb) with no alterations other than a splash extra water and I salted the onions and stems before adding everything else. Doubled nicely, though I don’t think the cheese needs to be doubled—maybe 1.5x.

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