Baked Lentils With Goat Cheese Recipes

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BAKED LENTILS WITH GOAT CHEESE



Baked Lentils With Goat Cheese image

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

1 pound green or beluga lentils about 2 1/4 cups, washed and picked over
1 medium onion, cut in half and peeled
2 large garlic cloves, crushed
1 bay leaf
Salt, preferably kosher salt to taste
1/4 cup minced flat-leaf parsley, or a mixture of parsley and chives
4 ounces fresh goat cheese, cut in rounds
1/4 cup sherry vinegar or red wine vinegar
1 garlic clove, minced
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/2 cup cooking liquid from the lentils
Salt, preferably kosher salt
freshly ground pepper to taste

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

WARM LENTIL SALAD WITH GOAT CHEESE



Warm Lentil Salad with Goat Cheese image

Hearty lentils and tangy goat cheese pair perfectly in this healthy side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 11

3/4 cup green lentils (4.75 ounces)
3 tablespoons extra-virgin olive oil
3 shallots, thinly sliced crosswise and separated into rings
1 carrot, cut into 1/4-inch dice
1 stalk celery, cut into 1/4-inch dice
1 red bell pepper, ribs and seeds removed, cut into 1/4-inch dice
2 teaspoons coarsely chopped fresh flat-leaf parsley
2 tablespoons balsamic or sherry vinegar
6 ounces spinach, stemmed and coarsely chopped (about 2 cups)
Coarse salt and freshly ground black pepper
4 ounces fresh goat cheese

Steps:

  • Bring a medium saucepan of water to a boil. Add lentils, and simmer, stirring occasionally, until tender, about 15 minutes.
  • Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat until hot but not smoking. Add shallots, and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add carrot, celery, and bell pepper; continue to cook, stirring occasionally, until vegetables are tender, about 5 minutes more. Stir in parsley, vinegar, and remaining tablespoon oil. Transfer to a large bowl.
  • Drain lentils, and add to bowl with vegetables. Stir in spinach, and season with salt and black pepper. Crumble goat cheese into bowl, and toss gently to combine.

FRENCH LENTILS WITH WALNUTS AND GOAT CHEESE



French Lentils with Walnuts and Goat Cheese image

These lentils go well with Roasted Beetroot with Sauteed Greens.

Provided by Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 11

1 cup/250 g du Puy lentils
1 bay leaf
1 fresh thyme sprig
2 tablespoons olive oil
1 large red onion, diced
2 cloves garlic, minced
Splash balsamic vinegar, optional
Kosher salt and freshly ground pepper
2 ounces/55 g walnuts, toasted
4 ounces/100 g goat cheese, broken into pinches
Walnut oil, to taste

Steps:

  • Put the lentils in a saucepan with the bay leaf and thyme. Pour over 1 1/3 cups/375 ml water, bring to a boil, then reduce the heat and simmer until tender, 30 to 40 minutes. All the liquid should be absorbed, if not simply drain off any excess.
  • Meanwhile, heat the olive oil in a saute pan and fry the onion until soft. Add the garlic for 1 minute, then deglaze the pan with a splash of balsamic vinegar. Once the lentils are cooked, toss them with the onion mixture, season with salt and pepper and put them in a serving dish. Scatter over the nuts and pinches of cheese. Drizzle with walnut oil. Serve warm.

Nutrition Facts : Calories 278, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 9 milligrams, Sodium 181 milligrams, Carbohydrate 22 grams, Fiber 6 grams, Protein 12 grams, Sugar 2 grams

LENTIL AND GOATS CHEESE CROSTINI



Lentil and Goats Cheese Crostini image

Provided by Chuck Hughes

Categories     appetizer

Time 2h30m

Yield 6 servings

Number Of Ingredients 19

1 head garlic
Vincotto (grape must) or good quality aged balsamic vinegar, to serve
2 cups beluga (black) lentils
1 (4-ounce/125 g) piece bacon
1 onion, quartered
1 carrot, quartered
1 celery stalk, quartered
2 cups red wine
2 cups veal stock
1/4 cup brown sugar
Sea salt and freshly ground black pepper (recommended: Maldon sea salt)
4 thick slices of country bread
1/4 cup olive oil
1/4 cup goat cheese
12 cherry tomatoes
1 cup olive oil, for poaching
8 slices pancetta
1 teaspoon butter, plus more for sauteing
4 large pieces Swiss chard, blanched

Steps:

  • Preheat the oven to 400 degrees F. Slice off the top of the garlic head and wrap it in aluminum foil. Bake until soft, about 30 minutes. Squeeze out garlic and put aside.
  • To assemble:
  • Spread the roasted garlic and a generous dollop of goat cheese on each slice of bread and then place in the oven for a few minutes so that the cheese melts just slightly and the bread is warm.
  • To prevent the bread from sliding, place a touch of goat cheese in the center of each plate. Place the warm bread on top, then top the bread with a couple of slices pancetta. Next, top with the Swiss chard-lentil mixture and a spoon of the red wine sauce. Add a drizzle of Vincotto and the poached tomatoes.
  • For the lentils:
  • Cook the lentils in about 2 cups salted boiling water with the bacon, onion, carrot, and celery. Reduce the heat and let simmer, uncovered, for 30 minutes or until the lentils are tender. Drain the lentils; discard the vegetables and bacon and keep the lentils aside.
  • For the wine sauce:
  • Meanwhile, in another pot, bring the red wine, veal stock, and brown sugar to a boil. Reduce the heat and let simmer for 30 minutes, until reduced by half and thick, about 30 minutes. Season with salt and pepper, and keep aside.
  • For the crostini:
  • Meanwhile, in a hot pan, add 1/4 cup olive oil and grill the bread in in the hot oil on both sides for about 30 seconds. Finish in the oven for 5 minutes to crisp them. Put aside.
  • For the poached tomatoes:
  • Pour about 1 cup olive oil in a small stockpot. Heat the oil on medium and when hot, toss in the tomatoes. Remove when the tomato skin begins to crack, about 3 minutes. Remove the tomatoes, keeping the oil for another use.
  • For the pancetta:
  • Place the slices on a baking sheet covered with parchment paper. Cover with another piece of parchment paper and cover with another baking sheet to ensure they stay flat. Cook the pancetta in the oven for 15 minutes, or until crispy.
  • For the Swiss chard:
  • Add the butter to a hot pan. Add the Swiss chard and saute to heat through. Add the cooked lentils and heat gently on medium-low heat to warm through, then season with salt and pepper.

ROAST SQUASH WITH GOAT'S CHEESE & PUY LENTILS



Roast squash with goat's cheese & puy lentils image

Discover the joys of autumn with our roast squash served with soft goat's cheese, puy lentils and sage. It's a great seasonal recipe as the cold nights draw in

Provided by Rosie Birkett

Categories     Dinner, Main course, Supper

Time 1h30m

Number Of Ingredients 12

800g delicata, acorn or butternut squash
4 tbsp rapeseed or olive oil
25g pumpkin seeds (or use the seeds from the pumpkin or squash you're using)
10 sage leaves
2 tbsp good-quality red wine vinegar
250g pouch cooked puy lentils
100g soft goat's cheese
4 amaretti biscuits
100g kale, rinsed, dried, thick stems removed and leaves torn into crisp-sized pieces
½ tbsp rapeseed or olive oil
1 tbsp white sesame seeds
1 tsp red chilli flakes

Steps:

  • Heat oven to 160C/140C fan/gas 3. Toss the kale lightly in the oil, ½ tsp salt, sesame and chilli, massaging the leaves until coated with the oil and seasoning. Arrange the leaves in one layer in a roasting tin or baking tray - you might need to use more than one to keep them in an even layer. Roast for 15-20 mins until crisp and dry but not brown.
  • Once dried, remove from the oven and turn the heat up to 200C/180C fan/gas 6. Halve the squash and scoop out the seeds. Wash the seeds to remove the sticky membrane, dry them with kitchen paper and set aside. Cut the squash into 1cm thick slices (don't worry about peeling them), and arrange on a baking sheet or in a roasting tin. Drizzle over 1 tbsp oil, season, then turn and drizzle with a little more oil. Season again and roast for 30-40 mins until tender and caramelising, turning halfway through. Remove from the oven.
  • Heat the remaining oil in a non-stick frying pan over a medium to high heat until it's shimmering. Add the sage leaves and fry for 15-30 seconds, turning them once. Remove using tongs or a slotted spoon, place on kitchen paper and scatter with sea salt. Add the pumpkin seeds to the hot oil and fry for a few mins until puffed and crunchy. Drain the oil into a bowl and whisk with the red wine vinegar, a pinch of salt and freshly ground black pepper.
  • Dress the lentils with half the dressing, then spoon onto the plates or serving platter. Arrange the crispy kale and squash on top, crumble over the goat's cheese, and drizzle over a bit more dressing. Finally, top with the fried seeds, and crumble over the amaretti biscuits and crispy sage leaves.

Nutrition Facts : Calories 472 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein, Sodium 1.7 milligram of sodium

EGGPLANT WITH LENTILS AND GOAT CHEESE



Eggplant with Lentils and Goat Cheese image

Provided by Larraine Perri

Categories     Bake     Low Fat     Vegetarian     Low Cal     High Fiber     Dinner     Goat Cheese     Eggplant     Lentil     Healthy     Self     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 14

2 globe eggplants (1 pound each), halved lengthwise
Vegetable oil cooking spray
3/4 teaspoon kosher salt, divided
1 tablespoon olive oil
1 medium onion, finely chopped
2 diced celery stalks
1 large carrot, peeled and diced
2 cloves garlic, finely chopped
2 cups packaged steamed lentils (such as Melissa's)
1/2 cup low-sodium vegetable broth
2 tablespoons balsamic vinegar
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh mint, plus torn leaves for serving
2 ounces crumbled goat cheese

Steps:

  • Heat oven to 475°. Remove pulp from eggplants; cut pulp from one eggplant into 1/4-inch cubes and discard the rest. Coat eggplant shells with cooking spray; sprinkle with 1/4 teaspoon salt. On a baking sheet lined with parchment paper, place eggplant shells open side down. In a bowl, coat eggplant cubes with cooking spray and toss with 1/4 teaspoon salt; place in one layer on a second baking sheet lined with parchment paper. Bake eggplant shells and cubes until tender, 10 minutes. Remove eggplant; reduce oven to 350°. In a medium nonstick skillet over medium heat, heat oil. Cook onion, celery and carrot until soft, 5 minutes. Add garlic; cook, 1 minute. Add lentils, eggplant cubes, broth, vinegar, pepper and remaining 1/4 teaspoon salt; reduce heat to simmer, stirring occasionally, 5 minutes. Stir in chopped mint. Flip shells on baking sheet and stuff with lentil-eggplant mixture; cover with aluminum foil and bake until warm; 10 minutes. Top with cheese and mint leaves.

BAKED RATATOUILLE & GOAT'S CHEESE



Baked ratatouille & goat's cheese image

Transform ratatouille into a bake with a layer of cheese sauce and you won't look back. It makes a great late summer dish and delivers three of your 5-a-day

Provided by Tommy Banks

Categories     Dinner, Main course, Supper

Time 1h20m

Number Of Ingredients 15

4 tbsp olive oil
2 red onions , chopped
2 garlic cloves , finely chopped
2 aubergines , diced
2 red peppers , seeded and diced
1 tsp smoked paprika
2 tbsp balsamic vinegar
1 tsp soy sauce
500ml passata
200g young goat's cheese
4 courgettes (a mixture of green and yellow looks nice), thinly sliced
400ml milk
50g unsalted butter
50g plain flour
80g parmesan or vegetarian alternative, finely grated

Steps:

  • Heat 1 tbsp olive oil in a heavy frying pan and gently cook the red onion and garlic for 5 mins until just starting to brown. Scatter over the aubergine and red pepper and sizzle for another 4 mins, adding more oil if you need to. Season well and stir through the paprika, then splash in the vinegar and soy sauce. Pour over the passata, then simmer for 5 mins until glossy and thick. Turn off the heat. Can be made up to two days ahead and kept in the fridge.
  • To make the cheese sauce, heat the milk in a heavy saucepan until simmering. In a separate pan, melt the butter and add the flour. Stir to make a paste. Slowly whisk in the hot milk and simmer gently for 2-3 mins, stirring continually until thickened slightly. Stir in the parmesan and season.
  • Tip the ratatouille into an ovenproof dish, then completely cover it with the cheese sauce. Crumble over the goat's cheese and arrange the courgette slices on top in concentric circles, alternating between green and yellow if you have them. Can be assembled several hours before cooking.
  • Heat oven to 220C/200C fan/gas 7. Brush or drizzle the remaining oil over the courgette slices and season with sea salt. Bake in the oven for 25-30 mins until the courgettes are cooked through and starting to brown. Remove from the oven and allow to rest for 20 mins before serving.

Nutrition Facts : Calories 472 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 17 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 1 milligram of sodium

WARM LENTIL SALAD WITH GOAT CHEESE



Warm Lentil Salad With Goat Cheese image

Even people who swear they don't abide beans find pleasure in the distinctive, profound flavor of lentils. They also cook quickly, and you want them on the al dente side for this salad. That means they'll be ready in 25 minutes, still a long enough simmering time to yield a savory broth. Goat cheese and lentils make a particularly good pairing; the little earthy-sweet legumes love a salty-umami complement (that's why you so often see them paired with sausage and other cured pork products), and goat cheese fits the bill. Here the combination is especially cozy, as the cheese melts into the warm lentils, bathing them in a creamy dressing. Lentils and vinegar also marry well. The key here is to add the dressing while the lentils are still warm, even if you don't plan on serving the salad warm. I spoon the mixture onto a bed of wild arugula, though regular will do if you can't find the sharper tasting, wispy wild variety.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 12

2 cups/14 ounces green, brown or black lentils, rinsed and picked over
1 small or 1/2 large onion, halved
3 garlic cloves, minced
1 bay leaf
Salt
1/4 cup red wine vinegar or sherry vinegar
1/3 cup extra-virgin olive oil
1/4 cup broth from the lentils
3 to 4 ounces goat cheese (to taste), crumbled
Black pepper
1/4 cup minced chives or parsley, or both
2 cups wild or baby arugula

Steps:

  • In a medium pot, combine lentils, onion, two of the garlic cloves and the bay leaf with 6 cups water. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust salt. Using tongs, remove onion and bay leaf. (You may cook lentils up to four days ahead and store in the refrigerator. Bring back to a simmer and proceed with recipe.)
  • In a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste and olive oil. Set aside.
  • Place a strainer over a bowl and carefully drain lentils, reserving 1/4 cup of the broth. Return lentils to the pot. Whisk reserved broth into the dressing, then stir dressing into lentils. Add goat cheese and stir until it has melted into the lentils. Season to taste with pepper. Stir in herbs.
  • Line a platter, salad plates or wide bowls with arugula. Top arugula with the lentils. Serve warm.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 11 grams, Carbohydrate 50 grams, Fat 16 grams, Fiber 9 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 335 milligrams, Sugar 3 grams

BAKED LENTILS WITH CHEESE



Baked Lentils with Cheese image

Onions, garlic, tomatoes, green pepper and several herbs and spices give a hearty punch to Pamela Ulrich's cheesy bean dish. "These are the only beans my family will eat anymore," says the Charlottesville, Virginia cook.

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 16

2-1/4 cups water
1-3/4 cups dried lentils, rinsed
1 cup chopped onion
2 medium carrots, thinly sliced
1/2 cup thinly sliced celery
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried marjoram
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme
1 bay leaf
2 cups chopped fresh tomatoes
1/2 cup finely chopped green pepper
2 tablespoons minced fresh parsley
2-1/2 cups shredded reduced-fat cheddar cheese

Steps:

  • In a 13x9-in. baking dish, combine the first 12 ingredients. Cover and bake at 350° for 45 minutes. , Stir in the tomatoes and green pepper. Cover and bake 15 minutes longer. Sprinkle with parsley and cheese. Bake, uncovered, for 5-10 minutes or until cheese is melted. Discard bay leaf.

Nutrition Facts : Calories 289 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 535mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 15g fiber), Protein 26g protein. Diabetic Exchanges

PASTA WITH LENTILS AND GOAT CHEESE



Pasta with Lentils and Goat Cheese image

Make and share this Pasta with Lentils and Goat Cheese recipe from Food.com.

Provided by Mary Hallen

Categories     Lentil

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups vegetable broth
6 ounces lentils, rinsed and drained
1 tablespoon thyme, chopped
8 ounces orecchiette or 8 ounces medium pasta shells
1/3 cup white wine vinegar
3 tablespoons parsley, chopped
2 tablespoons olive oil
1 teaspoon honey (or to taste)
1 clove garlic, minced or pressed
1/2 cup crumbled goat cheese or 1/2 cup crumbled feta cheese
salt and pepper

Steps:

  • Bring broth to boil over high heat.
  • Add lentils and thyme, reduce heat, cover and simmer until lentils are tender (20-30 minutes) Cook pasta according to package directions Drain pasta and lentils, transfer to serving bowl, keep warm.
  • Combine vinegar, parsley, oil, honey and garlic in small bowl.
  • Beat until blended.
  • Add to pasta and mix gently.
  • Sprinkle with cheese.
  • Salt and Pepper to taste.

BAKED LENTILS WITH CHEESE



Baked Lentils with Cheese image

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

2 cups water
1 ⅔ cups dry lentils
1 bay leaf
2 teaspoons salt
¼ teaspoon pepper
¼ teaspoon dried marjoram
¼ teaspoon dried sage
¼ teaspoon dried thyme
2 large onions, chopped
3 cloves garlic, minced
1 (14.5 ounce) can stewed tomatoes
2 large carrots, cut into 1/2 inch pieces
1 stalk celery, chopped
1 green bell pepper, chopped
1 ½ cups shredded sharp Cheddar cheese

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

LENTIL SOUP WITH GOAT CHEESE AND ARUGULA



Lentil Soup with Goat Cheese and Arugula image

Classic lentil soup is freshened up with a garnish of baby arugula and goat cheese!

Provided by MeganH

Categories     Lentil Soup

Time 1h30m

Yield 8

Number Of Ingredients 17

2 tablespoons olive oil
1 large yellow onion, chopped
1 tablespoon minced garlic
4 large carrots, sliced
3 stalks celery, diced
4 cups vegetable broth
3 cups water
1 cup white wine
1 (28 ounce) can crushed tomatoes
1 ½ cups dry lentils
1 ½ teaspoons paprika
3 bay leaves
1 tablespoon honey
1 teaspoon salt
1 teaspoon black pepper
2 cups baby arugula
½ cup goat cheese

Steps:

  • Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add carrots and celery to stockpot; continue cooking until soft, about 10 minutes. Pour vegetable broth, water, and white wine over the mixture. Stir crushed tomatoes, lentils, paprika, bay leaves, honey, salt, and black pepper into the mixture; bring to a boil, reduce heat to medium-low, cover the stockpot, and simmer, stirring occasionally, until the lentils are soft, about 1 hour.
  • Remove and discard bay leaves. Ladle into bowls and top with arugula and goat cheese to serve.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 37.7 g, Cholesterol 11.2 mg, Fat 8.7 g, Fiber 11.4 g, Protein 14.3 g, SaturatedFat 3.5 g, Sodium 768.6 mg, Sugar 8.8 g

BAKED LENTILS WITH CHEESE



Baked Lentils with Cheese image

Make and share this Baked Lentils with Cheese recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 15

1 3/4 cups lentils
2 cups water
1 bay leaf
2 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon marjoram
1/8 teaspoon sage
1/8 teaspoon thyme
2 onions, chopped
2 cups canned tomatoes
2 large carrots, sliced
1/2 cup celery, sliced
1 green pepper, chopped
2 teaspoons chopped parsley
3 cups shredded cheddar cheese

Steps:

  • Preheat oven to 375° F.
  • Combine lentils, water, spices, onions, garlic, and tomatoes in a 9x13 baking dish.
  • Cover tightly and bake for 30 minutes.
  • Stir in carrots and celery and bake, covered, for another 40 minutes.
  • Stir in green pepper and parsley.
  • Sprinkle cheese on top and bake, uncovered, for five minutes until cheese melts.
  • For variation, put mashed potatoes on top in place of the cheese.

Nutrition Facts : Calories 254, Fat 14.4, SaturatedFat 9, Cholesterol 44.5, Sodium 952.2, Carbohydrate 16.9, Fiber 5.4, Sugar 4.9, Protein 15.6

GOAT'S CHEESE CHICKEN WITH WARM LENTILS & SWEET BEETS



Goat's cheese chicken with warm lentils & sweet beets image

Stuffing and wrapping chicken breasts works brilliantly for entertaining, letting you get most of the work done before any of your guests arrive

Provided by Jane Hornby

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 14

500g raw beetroot , peeled and cut into wedges
12 shallots , halved if large
3 tbsp clear honey
6 tbsp mild olive oil
1 lemon , zest and juice
350g Puy lentil
1 big garlic clove , roughly chopped
2 tbsp capers
1 tbsp Dijon mustard
100g bag mixed green leaves
6 large boneless skinless chicken breasts
150g tub Chavroux soft goat's cheese
20g pack flat-leaf parsley , chopped
18 rashers thin-cut smoked streaky bacon

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Put the beetroot and shallots into a roasting tin, drizzle with honey and 1 tbsp oil, season, then toss well. Cover with foil, then roast for 1 hr, turning after 30 mins and leaving the foil off. Splash half the lemon juice over the veg when they're ready, then set aside. Can be made up to 1 day ahead.
  • Meanwhile, boil the lentils, then drain and rinse well. Make a dressing by whizzing the garlic, capers, remaining oil, lemon juice and mustard together with seasoning. Add a couple tbsp water to loosen. Set aside.
  • Turn the chicken breasts upside down, then pull each mini fillet to the side, without detaching it. Cut a pocket into the thickest part of the fillet. Repeat with the rest. Mix the lemon zest with the goat's cheese, half the parsley and seasoning, then stuff about 1 tsp cheese into each pocket. Fold the mini fillets back over to seal. Wrap each breast in 3 rashers of bacon, then sit on a baking tray. Can be prepared up to a day ahead. Roast with the veg for 20 mins until the bacon is crisp and cooked through.
  • To serve, warm the lentils in the pan, stir the remaining parsley into most of the dressing, then tip in the warm lentils. Spoon onto plates with some of the roast beets and shallots, scatter over the salad leaves, top with the chicken, sliced in half, then drizzle over remaining dressing.

Nutrition Facts : Calories 661 calories, Fat 28 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 14 grams sugar, Protein 62 grams protein, Sodium 2.52 milligram of sodium

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Season with salt and pepper to taste. 6. Add the dressing to the lentils and half of the beets and stir well. Season with additional salt and pepper as needed. 7. Divide the salad mixture …
From jillstable.ca


LENTILS WITH GOATS' CHEESE RECIPE | THE WINE GALLERY
2019-02-24 Drain your lentils and empty into a bowl. Stir in a good squeeze of lemon juice, as well as most of the torn basil leaves. Season well with salt and freshly ground black pepper. …
From blog.goodpairdays.com


LENTILS WITH GOAT CHEESE AND SPINACH - NEVER ANY THYME
2017-11-11 Add wine. Add bay leaves, and salt. Bring to a simmer, then turn heat down to low. Cover partly, and continue to simmer 45 minutes, or until lentils are tender and most of the …
From neveranythyme.com


FRENCH LENTIL SALAD WITH BAKED GOAT CHEESE • THE APRIL BLAKE
2020-12-02 Add the onion and carrots, stir in, and simmer for 15 more minutes. Heat the oven to 475 F. Line a small baking sheet (one that will fit in your freezer) with parchment paper. Cut …
From theaprilblake.com


BAKED EGGS IN TOMATOES WITH LENTILS AND WHIPPED GOAT CHEESE
Preheat oven to 375. Stir in the spinach until wilted. Create a well in the sauce for each egg you intend to make (4 to 6 recommended.) Break an egg into each well. Bake at 375 until eggs are …
From midlifecroissant.com


FRENCH LENTIL SALAD WITH GOAT CHEESE - ONCE UPON A CHEF
Combine lentils, chicken broth and bay leaf in a medium saucepan. Bring to a boil, then turn heat down and simmer until lentils are tender, 25-30 minutes for French green lentils or 20-25 …
From onceuponachef.com


ROASTED EGGPLANT WITH GOAT CHEESE, LENTILS, AND THYME RECIPE
2018-12-14 Slice and score the eggplant — First, cut the eggplant in half lengthwise. Then score the eggplants all over in a criss-cross pattern, being careful not to cut through the skin …
From bromabakery.com


ROASTED EGGPLANT WITH GOAT CHEESE, LENTILS, AND THYME RECIPE
Combine lentils, parsley, lemon juice, olive oil, salt, pepper, and red pepper flakes in a medium mixing bowl. Crush the lentils with the backside of a fork until roughly half of them are slightly …
From fondantacademy.com


GOAT'S CHEESE AND POTATO LENTIL GRATIN – EASY CHEESY VEGETARIAN
2018-10-27 Drizzle over half of the goat's cream, and top with half of the chopped chives and half of the grated goat's cheese. Repeat the layers a second time to use up the remaining …
From easycheesyvegetarian.com


TWICE BAKED SWEET POTATO WITH GOAT CHEESE | MEIJER SPECIALITY …
Rinse Lentils Rinse lentils with water in a colander. Add lentils to saucepan with 3 cups chicken broth. Bring to a boil, reduce heat and simmer for an additional 20 minutes, until tender. 4. Mix …
From meijerspecialtypharmacy.com


LENTILS, TOMATOES, MUSHROOMS, GOAT CHEESE AND BAKED EGGS BOWL
Directions. PREHEAT oven to 375° F. HEAT oil in a large, high-sided skillet over medium-high heat. ADD the shallots and mushrooms, COOKING until the shallots are translucent and the …
From incredibleegg.org


LENTIL CASSEROLE - LOVE & GOOD STUFF
2019-04-25 Instructions. Heat a large pot over medium heat and add the olive oil. When the oil is hot, add the diced celery and onions to the pot and sautee for 2-3 minutes. Add the drained …
From loveandgoodstuff.com


RACHEL RODDY’S RECIPE FOR LENTILS, ROAST GRAPES AND GOAT’S CHEESE
2022-01-03 Lentils, roast grapes and goat’s cheese. Put the lentils, bay, garlic, celery and a pinch of salt in a pan, cover with one and a half litres of water, and bring to a boil. Turn down …
From theguardian.com


GOAT CHEESE STUFFED BAKED CHILES RELLENOS - NATURAL COMFORT …
Cut a slit about 75% of the length of each chile with a paring knife, creating an opening. Use fingers or a paring knife to remove most of the seeds and membranes from each. Set aside on …
From naturalcomfortkitchen.com


VERY VEGGIE LENTIL BAKE - EASY CHEESY VEGETARIAN
2016-10-13 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 …
From easycheesyvegetarian.com


10 BEST BAKED CHICKEN WITH GOAT CHEESE RECIPES | YUMMLY
2022-05-12 Parmesan cheese, green onions, goat cheese, dill, bacon, sour cream and 4 more Autumn Apple, Ham and Goat Cheese Salad Pork pomegranate seeds, greens, walnuts, …
From yummly.com


BAKED EGGS WITH GOAT CHEESE + HASH BROWNS - SIP + SANITY
2022-05-26 Breakfast + Brunch, Recipes · May 26, 2022. Baked Eggs with Goat Cheese + Sun-Dried Tomato Hash Browns. Jump to Recipe Print Recipe. Baked Eggs with Goat …
From sipandsanity.com


BAKED BREADED GOAT CHEESE - THERESCIPES.INFO
Preheat oven to 375F. In a small baking dish, press the goat cheese to fit the shape of your dish, leaving a 1-inch border around edge. Gently spoon the marinara around the border, taking …
From therecipes.info


LENTIL AND GOATS' CHEESE SALAD RECIPE - BBC FOOD
Method. Put the lentils in a small saucepan, cover with water by about 6cm/2½in and add the garlic. Bring to the boil, turn down the heat and simmer for 20 minutes, or until tender. Drain …
From bbc.co.uk


SWEET POTATOES WITH GOAT CHEESE - A COUPLE COOKS
2017-11-04 In the bowl, mash the potato with a masher, then stir in half of the goat cheese, ½ teaspoon kosher salt, and fresh ground pepper. Fill each potato skin with the potato filling and …
From acouplecooks.com


LENTIL SALAD WITH GOAT CHEESE AND MINT RECIPE | SIDECHEF
In a large bowl, toss together the lentils, fennel, carrots and shallots. Add the lemon vinaigrette, mint, and Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) . Toss until fully incorporated. …
From sidechef.com


BAKED LENTILS WITH CHEESE 2 RECIPE - RECIPETIPS.COM
Preheat oven to 375. Combine in a 9x13 casserole dish: 1 3/4 cups lentils (rinsed well) 2 cups water. 1whole bay leaf. 2 teaspoons salt. 1/4 teaspoon pepper
From recipetips.com


FIND A RECIPE FOR BAKED EGGS WITH GOAT CHEESE - TRIVET.RECIPES
Baked Eggs with Goat Cheese + Sun-dried Tomato Hash Browns. sipandsanity.com. Baked Eggs with Goat Cheese give you beautiful, creamy yolks for toast dunking, and the Sun-Dried …
From trivet.recipes


BAKED EGGS IN TOMATOES WITH LENTILS - FARMERS HEN HOUSE
1 cup dried French lentils. 1 1/2 cups spinach washed and chopped. freshly ground black pepper. 4 to 6 eggs . For the Whipped Goat Cheese. 4 ounces of plain goat cheese. 3 ounces of 0% …
From farmershenhouse.com


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Top Asked Questions

How to cook lentils with goat cheese?
Hearty lentils and tangy goat cheese pair perfectly in this healthy side dish. Bring a medium saucepan of water to a boil. Add lentils, and simmer, stirring occasionally, until tender, about 15 minutes. Meanwhile, heat 2 tablespoons oil in a large skillet over medium heat until hot but not smoking.
How long to bake lentils in oven?
DIRECTIONS Preheat oven to 375° F. Combine lentils, water, spices, onions, garlic, and tomatoes in a 9x13 baking dish. Cover tightly and bake for 30 minutes. Stir in carrots and celery and bake, covered, for another 40 minutes. Stir in green pepper and parsley. Sprinkle cheese on top and bake, uncovered, for five minutes until cheese melts.
How to cook lentils in a casserole?
Baked lentils, vegetables, and cheese make a complete vegetarian dinner in one dish. Combine lentils, water, seasonings, onion, and tomatoes. Place in 2 quart casserole dish. Cover tightly with lid or foil. Bake at 350 degrees for 30 minutes. Remove from oven and add carrots. Stir. Cover and bake 30 minutes longer.
What is the best way to cook lentils and carrots?
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.

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