Lentil casserole with goat cheese

Name: Lentil casserole with goat cheese
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Provencal Lenses; 3 Spring onions; 2 large carrots; 7-10 Tbsp Salt; 7-10 Tbsp some dried chilies; 1/2 TEASPOON ground cilantro; 1/2 TEASPOON Cumin; 4 TABLESPOONS Balsamic vinegar; 3 Stem(s) Coriander; 2 TABLESPOONS sliced hazelnuts; 150 g Ash goat cheese; 2 TABLESPOONS Olive oil

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Provencal Lenses
3 Spring onions
2 large carrots
7-10 Tbsp Salt
7-10 Tbsp some dried chilies
1/2 TEASPOON ground cilantro
1/2 TEASPOON Cumin
4 TABLESPOONS Balsamic vinegar
3 Stem(s) Coriander
2 TABLESPOONS sliced hazelnuts
150 g Ash goat cheese
2 TABLESPOONS Olive oil

Directions

1
Wash the lentils and boil in 750 ml water for about 20 minutes. In the meantime clean, wash and cut the spring onions into rings. Peel, wash and cut carrots into small cubes. Add vegetables to the lentils, season with salt, dried chillies, ground coriander and cumin.
2
Cook for another 10 minutes, season with vinegar. Coarsely chop the coriander green. Stir the hazelnuts and coriander greens into the lentil pot. Season to taste again. Pour into an ovenproof dish. Cut the cheese finely and spread it on top.
3
Drizzle with olive oil. Bake in the preheated oven (electric: 225 °C/ gas: level 4) for 5-8 minutes.