Lentils and Goat's Cheese from BBC Food
So I made this recipe of Lentils and Goat's Cheese last night for our dinner. Really simple, only 6 main ingredients + seasoning, most of which require little to no preparation.
It was delicious!
The flavour of the garlic, basil, lemon and olive oil against the earthly lentils and creamy goat's cheese are wonderful, and the perfect balance. Only
- It has to be a creamy goats cheese, not an acidic one - I think this is crucial, or the balance will be off.
- It is improved by something crunchy, otherwise it's quite one note on the texture scale.
I did Rob a crispy Quorn fillet to go with his, and he said it set it off perfectly. I tried cashew nuts with mine (didn't think I could eat a whole Quorn fillet), but they weren't the right match. Might work really well with croutons, if you're not going for a gluten free meal.
- UPDATE 16-Sept-19 - a friend on Pillowfort recommended soaking the lentils before using them (I had mine soaking from first thing in the morning to when I made the dish the second time) and it really does improve it. The lentils are much easier to eat and sit better on the stomach for those not used to them. Soak, drain, cook in fresh water for 15-20 mins rather than 25.
This is the perfect midweek meal, especially for those looking for meatless alternatives that are filling, tasty and full of vitamins and minerals.
The only part that takes time is the cooking of the lentils and that's only 25 mins (at least mine were, according to the packet directions, but canned would probably be quicker). And it's more about leaving them on the stove and letting them bubble than anything more complicated. Everything else is shredded or squeezed by hand.