Name: Leek, goat cheese and brown lentil bake
Cook time: 55 min
Total time: 55 min
Yield: 1
Ingredients: 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

Leek, goat cheese and brown lentil bake

This leek, goat cheese and brown lentil bake is incredibly easy to make, and packed full of goodness. Serve with crusty bread to soak up the juices.

Serves 1

Cook

55M

Ingredients

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

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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