Leek Goat Cheese Lentil Bake Food

VERY VEGGIE LENTIL BAKE

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.

CHEESE AND LENTIL BAKE

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.

CURRIED SPINACH AND LENTIL BAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Cook chopped onion and garlic in olive oil in heatproof skillet over medium-low heat until trnaslucent.
• Stir in basmati rice, curry powder, salt and pepper and cook two more minutes.
• Add thawed and drained spinach, cooked lentils and coconut milk. Cover and bake 30-40 minutes.

LENTIL CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread lentils into a shallow 2-quart baking dish. Pour water over lentils. Add tomatoes, carrots, green bell pepper, mushrooms, onion, celery, parsley, and garlic to lentil mixture. Cover dish with aluminum foil.
• Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole; bake until cheese is melted, about 5 minutes more.