Marinated feta cheese on lukewarm lentil vegetables

Name: Marinated feta cheese on lukewarm lentil vegetables
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Garlic clove; 100 ml Olive oil; some stem(s) fresh or 1 tablespoon dried thyme; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g Sheep's cheese; 1 Stalk leek (leek); 200 g Mushrooms; 200 g red lentils; 400 ml Vegetable broth (instant); 2 TABLESPOONS Balsamic Vinegar

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Garlic clove
100 ml Olive oil
some stem(s) fresh or 1 tablespoon dried thyme
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g Sheep's cheese
1 Stalk leek (leek)
200 g Mushrooms
200 g red lentils
400 ml Vegetable broth (instant)
2 TABLESPOONS Balsamic Vinegar

Directions

1
Put oil in a bowl. Pluck the thyme leaves from the stems and add them to the oil. Peel the garlic, press through the garlic press and add. Season with salt and pepper. Slice the feta cheese and marinate in the garlic oil for about 3 hours.
2
Clean and wash the leek and mushrooms. Cut leek into thin rings, mushrooms into slices. Remove 2 tablespoons of garlic oil and heat in a pan. Fry the mushrooms briefly in it.
3
Season with salt and pepper. Remove from the pan. Briefly sauté the leek rings and lentils in the frying fat. Pour on the stock and let it swell for about 10 minutes. Drain the sheep's cheese and collect the oil.
4
Add mushrooms to the lentil vegetables. Stir in vinegar and 4 tablespoons of garlic oil. Spread the lentil salad while still warm on four plates. Arrange the feta cheese on top.