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Leek, goat cheese and brown lentil bake

Serving size: Serves 1
Cuisine type: Modern Australian
Cooking time: More than 1 hour
Special options: Vegetarian
Course: Lunch, Main
Favourite flavours: Easy recipes

Leek, goat cheese and brown lentil bake
INGREDIENTS

1/3 cup (65g) brown lentils
1 bay leaf
1 medium leek (350g), sliced thinly
2 tablespoons fresh lemon juice
2 cloves garlic, crushed
¼ cup (60ml) vegetable stock (page 60)
40g goat cheese, crumbled
1 tablespoon coarsely chopped fresh chives
METHOD

Preheat oven to 180°C/160°C fan-forced.

Combine lentils and bay leaf in small saucepan, cover with water; bring to the boil. Reduce heat; simmer, covered, about 10 minutes or until lentils are almost tender. Drain; discard bay leaf.

Combine lentils, leek, juice, garlic and stock in 3-cup (750ml) ovenproof dish. Bake, covered, about 40 minutes or until the leek is tender, stirring halfway through cooking.

Preheat grill.

Sprinkle lentil mixture with cheese; place under grill 3 minutes or until cheese browns lightly. Sprinkle with chives.

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