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🍽️ Baked Goat Cheese on Savory Lentil Mix

610 kcal · 30 min · 4 servings

Ingredients

• 200 g celeriac
• 100 g carrots
• 150 g oyster mushrooms
• 2 onions
• 1 clove garlic
• 2 tbsp olive oil
• 250 g lentils (Puy lentils)
• 250 ml dry red wine
• 1 bay leaf
• 1 tsp dried thyme
• salt
• pepper (from the mill)
• 400 ml vegetable broth
• 250 g baguette
• 200 g goat cheese roll
• 2 tbsp olive paste (tapenade)
• 2 tsp white wine vinegar
• 1 tsp fresh chopped rosemary
• 2 tbsp fresh chopped parsley

Instructions

1. 1. Rinse the celeriac and carrots under running water.
2. 2. Peel the skin off the celeriac and carrots.
3. 3. Cut the celeriac and carrots into small, even cubes.
4. 4. Clean the oyster mushrooms of dirt and remove tough stem ends.
5. 5. Slice the oyster mushrooms into thin strips.
6. 6. Peel the onions and the garlic clove.
7. 7. Finely chop the onions and garlic.
8. 8. Heat the olive oil in a large pot over medium heat.
9. 9. Add the chopped onions, garlic, and mushroom strips to the pot.
10. 10. Sauté the vegetables for two minutes, stirring constantly.
11. 11. Add the diced carrots and celeriac to the pot.
12. 12. Stir everything well to ensure the vegetables heat evenly.
13. 13. Add the lentils to the pot and stir them in.
14. 14. Deglaze the mixture with the red wine.
15. 15. Add the bay leaf and fresh thyme.
16. 16. Season the mixture with salt and pepper to taste.
17. 17. Let the lentils simmer for ten minutes.
18. 18. Pour the vegetable broth into the pot.
19. 19. Place the lid on the pot.
20. 20. Cook the dish with the lid closed for 30 to 40 minutes.
21. 21. Add the vinegar to the cooked lentils.
22. 22. Taste the lentils again and adjust seasoning with salt and pepper.
23. 23. Divide the lentils evenly among four serving bowls.
24. 24. Sprinkle the lentils with the chopped parsley.
25. 25. Season the goat cheese with salt and pepper.
26. 26. Sprinkle the goat cheese with the chopped rosemary.
27. 27. Place the goat cheese on top of the lentils in the bowls.
28. 28. Bake the bowls in the oven until the cheese is golden brown and hot.
29. 29. Serve the dish immediately while it is still hot.

Nutrition per serving

• kcal: 610
• Protein: 32 g · Fett/Fat: 18 g · Carbs: 70 g