- 11 ounces fresh goat cheese
- 1/4 cup flour, for dredging
- 1 large egg, beaten
- 1/2 cup panko or breadcrumbs
- 1 cup olive oil
- 4 garlic cloves, minced
- 1 1/2 cup green lentils (preferably De Puy variety)
- 1/2 cup finely chopped flat-leaf parsley leaves
- 1/2 cup neutral oil, such as canola
- 4 cups fresh spinach leaves
- Extra virgin olive oil, for drizzling
- Sea salt
Add the lentils to a pot and cover with a couple inches water and a good pinch or two of salt. Bring to a boil and simmer until tender but not mushy, adding more water if necessary, about 30 minutes. Season to taste as they cook. Drain, then add 1/2 the olive oil into the pot and cook the garlic until fragrant, about 2 minutes, then return the lentils to the pot and cook for an additional 5 minutes until warmed through. Stir in parsley and remaining oil.
In the meantime, lightly pack the goat cheese into a 1/3 cup measure to divide the cheese into rounds, then press them gently flat into patties. Spread the flour on a small plate, the egg on another, and the panko or breadcrumbs on a third. Dredge the goat cheese in flour, then egg, then breadcrumbs to coat on all sides, then set aside.
While the lentils are warming with the garlic, heat the neutral oil in a large skillet until extremely hot, close to smoking. Add a goat cheese round; it should sizzle and turn golden within a couple minutes. Repeat with remaining goat cheese rounds, cooking both sides until golden and crisp, removing to drain on paper towels after cooking. Heap the lentils and spinach on plates, top with the goat cheese, and finish with drizzled olive oil and sprinkled sea salt.