Mango Chutney Baked Feta With Lentils Recipes

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 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 .

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.