Recipe

Leek, goat cheese and brown lentil bake

May 10, 2010 2:00pm
  • 55 mins cooking
  • Serves 1
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Ingredients

Leek, goat cheese and brown lentil bake
  • 1/3 cup (65g) brown lentils
  • 1 bay leaf
  • 1 medium leek (350g), sliced thinly
  • 2 tablespoon fresh lemon juice
  • 2 clove garlic, crushed
  • 1/4 cup (60ml) vegetable stock
  • 40 gram goat's cheese, crumbled
  • 1 tablespoon coarsely chopped fresh chives

Method

Leek, goat cheese and brown lentil bake
  • 1
    Preheat oven to 180°C/160°C fan-forced.
  • 2
    Combine lentils and bay leaf in small saucepan, cover with water, bring to the boil. Reduce heat, simmer, covered, 10 minutes, or until lentils are almost tender. Drain and discard bay leaf.
  • 3
    Combine lentils, leek, juice, garlic and stock in 3-cup (750ml) ovenproof dish. Bake, covered, about 40 minutes, or until the leek is tender, stirring halfway through cooking.
  • 4
    Preheat grill. Sprinkle lentil mixture with cheese. Place under grill, 3 minutes, or until cheese browns lightly. Sprinkle with chives to serve.

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