Cheese And Lentils: A Match Made In Heaven

Lentils and cheese is a combination that is enjoyed by many. The type of cheese used with lentils can vary, with some recipes calling for cheddar, mozzarella, feta, halloumi, parmesan, or goat cheese. Lentils cooked in a slow cooker or baked in the oven can be topped with cheese to create a hearty meal. For those who enjoy a tangy flavour, a lentil salad with goat cheese is a refreshing option. The versatility of lentils means they can be paired with various cheeses and vegetables to create delicious and nutritious dishes.

Baked lentils with cheese

Ingredients

• 1 3/4 to 1 2/3 cups of lentils
• 1/4 teaspoon of pepper
• 1/8 to 1/4 teaspoon of marjoram
• 1/8 to 1/4 teaspoon of thyme
• 2 cups of canned tomatoes
• 2 large carrots, sliced
• 1/2 cup of celery, sliced
• 1 green pepper, chopped
• 2 teaspoons of chopped parsley
• 1 1/2 to 3 cups of shredded cheddar cheese
• Water
• Salt
• Bay leaf (optional)

Method

Preheat your oven to 375° F (190° C).

Mix the lentils, water, canned tomatoes, onions, garlic, salt, pepper, marjoram, sage, thyme, and bay leaf together in a 3-quart casserole dish. You can also add other vegetables such as leeks, bell peppers, mushrooms, courgettes, and aubergine.

Bake, uncovered, for 30 minutes. Then, stir in the carrots and celery and bake, covered, for another 40 minutes or until the lentils and vegetables are tender.

Finally, stir in the green pepper and parsley, and sprinkle the cheese on top. Bake, uncovered, for another 5 minutes or until the cheese melts.

You can also add mashed potatoes on top instead of the cheese or stir in some mozzarella cheese with the cheddar.

Slow-cooked lentils with cheese

Ingredients

• 1 ⅔ cups dry lentils
• 1 (14.5 oz) can stewed tomatoes
• 2 large onions, chopped
• 3 cloves garlic, minced
• ¼ teaspoon dried marjoram
• ¼ teaspoon dried sage
• ¼ teaspoon dried thyme
• 2 large carrots, cut into 1/2-inch pieces
• 1 stalk celery, chopped
• 1 medium green bell pepper, chopped
• 1 ½ cups shredded sharp Cheddar cheese
• Salt and pepper to taste

Method

Preheat the oven to 375°F (190°C).

Mix water, lentils, stewed tomatoes, onions, garlic, salt, pepper, marjoram, sage, thyme, and bay leaf together in a 3-quart casserole dish.

Bake, uncovered, in the preheated oven for 30 minutes.

Stir in carrots and celery, cover, and continue to bake until lentils and vegetables are tender, about 40 minutes.

Stir in the bell pepper, then sprinkle Cheddar over the top. Bake, uncovered, until the cheese has melted, about 5 more minutes. Remove the bay leaf before serving.

Tips

• You can also make this recipe in a slow cooker. Simply add all the ingredients (except the cheese) to your slow cooker and cook on high for 3 to 3 1/2 hours, or until the lentils are tender. Then, stir in the cheese until melted and serve.
• If you like, you can mix different types of cheese, such as cheddar and mozzarella.
• For a vegan version, use a vegan cheese substitute.

Lentil salad with goat cheese

Ingredients

• 1 cup French green lentils (or common brown or green lentils)
• 3 cups chicken broth
• 1 large carrot, finely diced
• 2 ribs celery, finely diced
• 1 teaspoon finely chopped fresh thyme (or ½ teaspoon dried)
• 3 tablespoons chopped fresh parsley
• 1 clove of garlic, minced
• 1 teaspoon Dijon mustard
• ¼ teaspoon ground black pepper
• 2 tablespoons freshly squeezed lemon juice, from one lemon
• ¼ cup extra-virgin olive oil, best quality such as Lucini or Colavita
• 3 ounces goat cheese
• Salt to taste

Method

• Combine the lentils, chicken broth, and bay leaf in a medium saucepan. Bring to a boil, then reduce the heat and simmer until the lentils are tender, 25 to 30 minutes for French green lentils or 20 to 25 minutes for common brown or green lentils. Remove the bay leaf, strain, and let cool.
• In a large bowl, combine the carrot, celery, thyme, parsley, garlic, mustard, honey, salt, pepper, lemon juice, and olive oil. Add the cooled lentils and toss to combine. Taste and adjust seasoning if necessary.
• Transfer the salad to a serving dish, crumble goat cheese over the top, and serve.

Tips

• Goat cheese and lentils make a particularly good pairing as the earthy-sweet legumes love a salty-umami complement.
• The key to this recipe is to add the dressing while the lentils are still warm, even if you don't plan on serving the salad warm.
• You can substitute the chicken broth with vegetable stock or water.
• You can also add other vegetables such as potatoes, sweet potatoes, or peppers.

Lentils with halloumi

Ingredients

• 250g carrots
• 500g beetroot
• 2 tsp coriander seeds, crushed
• 3 tbsp olive oil, plus 1 tsp
• 3 tsp chipotle paste
• 1 tbsp honey
• 1 orange, zested then halved
• 2½ tsp red wine vinegar
• 250g kale, washed, dried, and tough stalks discarded
• 400g cooked lentils, drained and rinsed
• 250g halloumi, patted dry and cut into cubes
• 1 large onion, finely chopped
• 3 cloves of garlic, chopped
• 200g green speckled or puy lentils
• 100ml red wine (or stock/water)
• 300ml stock or water
• A good splash of balsamic vinegar
• A handful of fresh parsley, finely chopped
• 1 lemon, juice and zest

Method

First, cook the lentils. Add them to a pan of boiling water and boil for 20-25 minutes, or until tender.

Next, prepare the dressing. Squeeze the juice of one lemon into a bowl and add the onion, scrunching together with a pinch of salt. Set aside. Finely zest the remaining lemon and set aside for the halloumi. Squeeze the juice into a jar, add 3 tbsp of olive oil, a pinch of seasoning, and the capers, and shake well. Set aside.

Now, prepare the root vegetables. Preheat the oven to 200°C. Cut the carrots into batons and the beetroot into slim wedges. Put them into a large roasting tin and toss with the coriander seeds, 2 tbsp of olive oil, and the zest and juice of half an orange. Season and roast for 45 minutes, turning occasionally.

Make the dressing by mixing together the remaining oil, chipotle paste, honey, vinegar, and the juice from the remaining half of the orange. Season and add the kale, rubbing with the dressing, then stir in the lentils.

Heat 1 tsp of oil in a frying pan and fry the halloumi cubes until golden all over. Toss the root veg with the dressed kale and lentils. Divide the salad between four plates and top with the halloumi.

You can serve this dish with crusty bread on the side, or as a side salad with a squeeze of lemon juice and lemon zest, and a scattering of fresh parsley.

Enjoy!

Lentils with feta cheese

Lentils and feta cheese is a delicious and healthy combination that can be enjoyed in many ways. This versatile dish can be served hot or cold and is perfect for any season. Whether you're looking for a hearty winter meal or a refreshing summer salad, lentils with feta cheese is a great option.

Ingredients

The key ingredients for lentils with feta cheese are, of course, lentils and feta cheese. For the lentils, you can use either canned or dried lentils. If you opt for dried lentils, be sure to factor in the additional preparation time as they will need to be cooked before adding the other ingredients. As for the cheese, feta is a brined curd cheese with a salty and tangy flavour that pairs perfectly with the earthy taste of lentils.

Recipe Ideas

One option is to create a lentil salad. This can be made by combining cooked lentils, crumbled feta cheese, and an assortment of fresh vegetables such as cucumber, celery, cherry tomatoes, bell peppers, and red onion. For added flavour and texture, you can also include fresh herbs like parsley and mint. To bring everything together, whisk up a simple lemon juice and olive oil dressing, adding Dijon mustard, salt, and pepper to taste. This salad can be served immediately or chilled for a refreshing meal.

If you're looking for a warm and comforting option, try baking your lentils with feta cheese. Start by mixing cooked lentils with vegetables such as onions, garlic, carrots, celery, and bell peppers in a casserole dish. Add herbs and spices like marjoram, sage, and thyme, along with salt and pepper to taste. Bake this mixture in the oven until the vegetables are tender. Then, sprinkle crumbled feta cheese on top and return it to the oven just until the cheese melts.

Customisation

The beauty of lentils with feta cheese is that it can be customised to your taste preferences and dietary needs. This dish is already vegetarian-friendly, but you can easily make it vegan by substituting the feta cheese with a plant-based alternative. You can also experiment with different types of lentils, such as green or brown lentils, to find your favourite variety. Additionally, feel free to get creative with the vegetables and herbs you include, tailoring them to your liking or whatever you have on hand.

Nutritional Benefits

Frequently asked questions