Wednesday, 13 January 2010

Green Lentil and Goat's Cheese Tart



  • 600g green lentils

  • 1200ml water

  • 1 packet of short crust pastry

  • 1 tin of tinned tomatoes

  • 300g goat's cheese, sliced



  1. Preheat the oven to 180 degrees.

  2. Place the green lentils in a saucepan with the water and bring to the boil.

  3. When boiling reduce it to a simmer and simmer for 35 to 40 minutes, until tender.

  4. While the lentils are simmering, roll out the short crust pastry and line a pie dish with it, including the sides.

  5. Pour the tinned tomatoes into the bottom of the pie dish, on top of the pastry. Make sure they are evenly spread out.

  6. Once the lentils are done and have absorbed all the water pour them over the tomatoes in the pie. Season with salt and pepper to taste.

  7. Place the slices of goat's cheese on top of the lentils.

  8. Bake for 30 minutes.

  9. Serve with a leafy salad.

Serves 6.

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