Cheesy Lentil Bake
with lamb's lettuce & pumpkin seed salad
Did you know that the green part of the leek contains the most vitamins and minerals? Slice this part slightly finer, wash well and stew for an extra nutritious lentil bake!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Potato rounds
½ pack
Lentils
½ piece
Leek
1 piece
Carrot
¼
Tomato paste
10 milliliters
Soy sauce
(Contains Soy, Wheat)
75 g
Cooking cream
(Contains Milk)
1 teaspoon
Belgian spice mix
25 g
Grated Gouda
(Contains Milk)
30 g
Lamb's lettuce
10 g
Pumpkin seeds
(May be present Peanuts, Tree nuts, Sesame)
Not included in your delivery
1 teaspoon
Mustard
½ tablespoon
Extra virgin olive oil
½ tablespoon
Honey [or plant-based alternative]
½ tablespoon
White wine vinegar
1 tablespoon
Olive oil
1 teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Transfer the potato rounds to a parchment-lined baking sheet and drizzle with half of the olive oil. Season with salt and pepper, then roast in the oven for 8 - 10 minutes. The potatoes should be quite al dente, as they'll finish cooking later.
Drain and rinse the lentils. Halve the leek lengthways, wash it thoroughly and then slice it into thin half-rings. Cut the carrot into thin crescents. Heat the rest of the olive oil in a large lidded wok or deep frying pan and fry the leek with carrot for 4 - 6 minutes, covered. Stir in the lentils, tomato paste and half of the Belgian seasoning mix and cook for 3 - 5 more minutes. Deglaze with the soy sauce, then stir in the mustard and the sugar.
In a bowl, combine the cream with the rest of the Belgian seasoning mix and season to taste with pepper.
Transfer the lentil mixture to an oven dish and top with the potato rounds. Pour over the cream mixture and bake in the oven for 20 minutes. Scatter over the grated cheese and then bake for a further 5 minutes.
Did you know... lentils contain more iron than all other pulses. Like spinach, they're also rich in fibre and pottasium. Potassium helps to maintain a healthy blood pressure.
Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop. Meanwhile, in a salad bowl combine the honey with the white wine vinegar and the extra virgin olive oil along. Season to taste with salt and pepper, then add the lamb's lettuce and toss well to combine with the dressing. Garnish the salad with the pumpkin seeds.
Allow the lentil bake to cool, before serving with the salad alongside.