Mango Chutney Baked Feta With Lentils Food

MANGO CHUTNEY BAKED FETA WITH LENTILS

Steps:

• Heat oven to 220C/200C fan/ gas 7. Put the feta in an ovenproof dish and spread over the mango chutney. Bake for about 20 mins until sticky.
• Mix the yogurt, half the mint, half the dill, the olive oil and 1 tbsp water to make a dressing. Season to taste.
• Cook the lentils in the microwave according to pack instructions. Toss the lentils with the cucumber and tomatoes. Divide between two plates and top with the feta, a drizzle of the yogurt dressing and any remaining herbs.

LENTIL SALAD WITH MINT AND FETA

Steps:

• Place lentils in heavy large saucepan. Cover lentils with 4 inches of water. Season water with salt. Boil until lentils are just tender, about 25 minutes. Drain. Cool slightly.
• Combine oil, vinegar, mint and garlic in large bowl. Add warm lentils; toss well. Refrigerate until well chilled. (Lentils can be prepared 1 day ahead.)
• Add tomatoes, bell pepper and green onions to lentils. Season to taste with salt and pepper. Divide salad among plates. Sprinkle feta over lentils.

LENTIL CROQUETTES WITH MANGO JALAPENO CHUTNEY

Steps:

• To make the lentil croquettes:.
• Put the lentils and 2 cups of water in a pot and bring to a boil.
• Add the vegetable bouillon, lemon juice and bay leaves.
• Cook the lentils until soft(about 25 minutes-if using green or brown lentils cook about 45 minutes). You may need to add more water. Keep an eye on them so that they do not burn or scorch.
• Allow the cooked lentils to cool.
• Add the chick pea flour, garlic powder and enough bread crumbs to make the mass stick together.
• When it is cool enough to handle, roll a tablespoonful of the lentils to form a log.
• Roll the log in dried bread crumbs and set on a plate to await frying.
• Continue making all the croquettes until you have used all of the lentils.
• To make the mango chutney:.
• Slice the spring onions in small rings, and saute in a small sauce pan with the oil.
• Peel the mango and de-seed. Cut the mango in small pieces and add to the onions.
• Add the vinegar, sugar and spices.
• De-seed and chop the jalapeno in small pieces.
• Add the jalapeno pieces to the cooking mango chutney.
• Keep at a low simmer until the liquid has cooked off and it is a well blended mixture.
• Season to taste with additional seasonings or slat and pepper.
• Fry the lentil croquettes in a pan with a small amount of oil, drain on a paper towel and serve with mango chutney.

LENTIL AND FETA BAKE

Steps:

• Preheat oven to 180°C.
• Cook lentils for about 30 minutes in water until tender.
• Drain and mix with the breadcrumbs, hazelnuts, mustard, salt and pepper.
• Heat 15 ml oil in a frying pan and sauté leeks and carrots until tender.
• Add to lentil mixture.
• Stir in the egg whites.
• Place into an ovenware dish, finishing with a layer of feta cheese.
• Arrange the tomato slices on top and sprinkle the remaining oil over them.
• Sprinkle the parsley and basil on top.
• Cover and bake for 15-20 minutes in preheated oven.
• Remove lid and bake for a further 3-8 minutes .