VERY VEGGIE LENTIL BAKE
One of my most popular recipes ever, with almost entirely 5 star reviews! Its appearance doesn't do it justice - this lentil bake is incredibly tasty, and so easy to adapt!
Provided by Becca Heyes
Categories Main meal
Time 50m
Number Of Ingredients 12
Steps:
- Boil the lentils and rice for 15-20 minutes in the vegetable stock, stirring occasionally. You'll need to stir constantly during the last 5 minutes or so, to ensure they don't stick to the bottom of the pan. Once they're cooked, don't drain the water, but instead continue stirring over the heat until enough water has boiled off for the mixture to resemble porridge.
- Meanwhile, heat the oil in a frying pan, and add the chopped leek, pepper, mushrooms and courgette. Cook over a medium heat for 5-10 minutes, stirring occasionally, until the vegetables are soft.
- Heat the oven to 190°C (Gas Mark 5 / 375°F).
- Combine the cooked lentils and vegetables in a large mixing bowl, and add the paprika, cayenne pepper, and plenty of black pepper. Mix well.
- Transfer half of the mixture to a baking dish, and sprinkle over half of the grated cheese. Add the remaining lentil mixture, smooth out the top, and finish with the remaining cheese.
- Bake for around 25-30 minutes, until the cheese topping is golden brown and crispy.
Nutrition Facts : ServingSize 1 portion, Calories 326 kcal, Carbohydrate 39.5 g, Protein 16 g, Fat 11.8 g, SaturatedFat 5.3 g, Cholesterol 24 mg, Sodium 157 mg, Fiber 10.5 g, Sugar 3.8 g
BAKED LENTILS WITH GOAT CHEESE
The French green Le Puy lentils are smaller and firmer than brown lentils, but have the same type of earthy flavor. They lend themselves to dishes where you want the lentils to stay intact like salads and sides. "Beluga lentils" will also work for this salad.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 1h
Yield Serves 4 to 6 as a main dish salad, 8 as a side
Number Of Ingredients 14
Steps:
- Place the lentils in a large saucepan or soup pot with the halved onion, the garlic cloves, and the bay leaf. Add enough water to cover by 1 1/2 inches. Bring to a simmer, add 1 teaspoon salt, cover and simmer 30 minutes, or until the lentils are tender all the way through but intact. Set a strainer over a bowl and drain the lentils. Remove the onion halves, bay leaf, and garlic and discard. Return the liquid to the pot and bring to a boil. Reduce to 1/2 cup.
- Preheat the oven to 350ºF. Whisk together the vinegar, garlic, Dijon mustard, olive oil, and cooking liquid from the lentils. Season to taste with salt and pepper. Toss with the lentils. Stir in the parsley (or parsley and chives), place in a baking dish and top with the rounds of goat cheese. Heat through for 15 minutes, until the goat cheese has softened, and serve.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 9 grams, Carbohydrate 51 grams, Fat 14 grams, Fiber 9 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 371 milligrams, Sugar 2 grams, TransFat 0 grams
LEEK, GOAT CHEESE & LENTIL BAKE
A great vegetarian mid-week meal for one. Or, a nice side dish for 2. The quantities could be easily increased for more serves. From Australian Women's Weekly Detox.
Provided by auntchelle
Categories Lentil
Time 1h10m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180 Deg C (356 Deg F).
- Place lentils and bay leaf into a small saucepan and cover with water. On medium-high heat bring to boil. Reduce heat to simmer, cover and cook for about 10 minutes, or until lentils are almost tender. Drain.
- Remove bay leaf then place leek, lemon juice, garlic and stock into a 3 cup (750mL) baking dish. Cover dish.
- Place into oven and cook for about 40 minutes or until leek is cooked. Stir half way into baking time.
- Preheat grill.
- Sprinkle goats cheese over mixture then place under grill until cheese browns; about 3 minutes. Sprinkle with chives & serve.
Nutrition Facts : Calories 446.7, Fat 12.9, SaturatedFat 8.4, Cholesterol 31.6, Sodium 229.1, Carbohydrate 57.4, Fiber 21.8, Sugar 6.6, Protein 27.3
LEEK, GOAT'S CHEESE, WALNUT & LEMON TART
A no-fuss open puff pastry pie that makes a great vegetarian main course or quick lunchtime treat
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Heat the olive oil in a large frying pan, then add the butter. Once sizzling, add the leeks and cook over a medium heat until softened but not coloured. Stir in the thyme and half the lemon zest, then increase the heat. Add the lemon juice and cook for about 30 secs until the lemon juice reduces, then season well. Remove from the heat and cool slightly.
- Unroll the pastry and lay on a baking sheet lined with baking parchment. Lightly mark a 1cm border around the edges with the tip of a sharp knife, then prick the base all over with a fork.
- Spread the lemony leeks on top of the pastry, within the border. Crumble over the cheese, scatter with the walnuts, then season with pepper. Drizzle with some olive oil, brushing the edges with a little oil as well. Put tart in the oven for 15-20 mins until the pastry puffs up around the edges and is golden brown. Scatter with parsley and the remaining lemon zest. Serve hot, warm or cool.
Nutrition Facts : Calories 683 calories, Fat 52 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium
BAKED LENTILS WITH CHEESE
My mom came up with this recipe when I was a teenage vegetarian, and now it is one of my meat-loving husband's favorite dishes and still one of mine to this day.
Provided by Tiffany
Categories Side Dish Casseroles
Time 1h35m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a 3 quart casserole, combine the water and lentils. Season with the bay leaf, salt, pepper, marjoram, sage and thyme. Stir in onions, garlic, and stewed tomatoes.
- Bake uncovered in the preheated oven for 30 minutes. Remove from the oven and stir in the carrots and celery. Cover and continue to bake until the lentils and vegetables are tender, about 40 minutes. Remove from the oven a third time, stir in the green bell pepper and sprinkle cheese over the top. Bake, uncovered, until cheese has melted, about 5 more minutes.
Nutrition Facts : Calories 382.6 calories, Carbohydrate 45.4 g, Cholesterol 36.2 mg, Fat 12.3 g, Fiber 19 g, Protein 24.1 g, SaturatedFat 7.4 g, Sodium 1169.3 mg, Sugar 7.5 g
CHEESE AND LENTIL BAKE
Make and share this Cheese and Lentil Bake recipe from Food.com.
Provided by Crechemom
Categories Lunch/Snacks
Time 50m
Yield 8 Wedges, 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook the lentils in the water until soft, and all the liquid has been absorbed.
- Chop the onion, and fry in oil spray until soft.
- Combine all the ingredients and press into a 9inch sandwich tin lined with baking parchment.
- Bake at 190°C/Gas 5/375°F for 30 minutes. Serve hot or cold, cut into wedges.
- Tip: If you like your foods with a bit more 'kick', add chilli and/or garlic when frying the onion.
- Number of Servings: 8.
Nutrition Facts : Calories 78.9, Fat 2.3, SaturatedFat 0.9, Cholesterol 26.2, Sodium 98.8, Carbohydrate 7.8, Fiber 2.6, Sugar 1.4, Protein 7
LEEK & GOAT'S CHEESE TRAYBAKE TART
This cheese and vegetables shortcrust pastry tart is perfect for a midweek meal, or picnic, and it's cheap to prepare
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Snack, Starter, Supper
Time 1h
Yield Cuts into 6
Number Of Ingredients 10
Steps:
- Heat oven to 200/180C fan/gas 6. Line a non-stick tin (24cm x 20cm x 3cm deep) with baking parchment. Unravel the pastry and use it to line the tin. It should fit almost perfectly except for a slight overhang at the ends. If there are any cracks in the pastry, gently press them together with your fingers, then prick the base. Line with more baking parchment, fill with baking beans and bake for 15 mins. Remove the paper and beans and bake 5 mins more to dry the base.
- Meanwhile, in a large non-stick frying pan, fry the leeks in the butter with most of the thyme until soft - about 8 mins. Tip into a bowl and pour in the milk, then add the nutmeg, some seasoning and the eggs. Beat until well mixed, then stir in the chopped goat's cheese.
- When the pastry case comes out of the oven, tip in the leek mixture, arrange the sliced cheese on top and scatter over the hazelnuts and the remaining thyme. Return to the oven for 25-30 mins until the filling is set. Trim away the excess pastry at the ends if you like and serve warm or at room temperature with a tomato salad.
Nutrition Facts : Calories 458 calories, Fat 30 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium
PASTA BAKE WITH GOATS' CHEESE
Chock full of veggies its a healthy dish for one person yet comforting at the same time. Easily increased.
Provided by MarraMamba
Categories One Dish Meal
Time 40m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta according to package instructions. Drain.
- Meanwhile, heat the oil in a non-stick frying pan and add the onion, pepper, courgette, aubergine and tomatoes. Cook over a medium-high heat for 5-6 minutes until slightly softened and browned at the edges.
- Preheat the oven to 180°C/Gas 4.
- Mix the cooked and drained pasta with the softened vegetables and put in an oven-proof dish. Stir in the pasta sauce and crumble the goats' cheese over the top.
- Bake in the oven for 20 minutes, covering with foil halfway through the cooking time if the top is browning too much. Sprinkle with torn basil before serving.
Nutrition Facts : Calories 523.3, Fat 14.1, SaturatedFat 7, Cholesterol 23.7, Sodium 401.2, Carbohydrate 80.6, Fiber 9.5, Sugar 14.9, Protein 20.8
CHEESY LEEKS
These bubbling, cheesy leeks are the ultimate side dish, perfect for a Sunday roast or family meal. Top with breadcrumbs for a crisp crust
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Time 40m
Yield as a side
Number Of Ingredients 8
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the leeks into a steamer basket and steam for 6-8 mins until bright green and just becoming tender.
- Meanwhile, heat the butter and flour together in a saucepan, stirring until you have a thick paste. Add the milk, a splash at a time, stirring continuously until all the milk has been added. Cook for 2-3 mins more until the sauce has thickened enough to coat the back of a spoon. Stir in most of the Yeo valley Organic mature cheddar, the mustard and some seasoning.
- Fold the steamed leeks into the cheese sauce, then tip everything into an ovenproof baking dish. Scatter over the breadcrumbs, thyme and remaining cheese, then bake for 20 mins until golden, crisp on top and bubbling at the edges. Leave to stand for 5 mins before serving.
Nutrition Facts : Calories 259 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.74 milligram of sodium
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