Cheese And Lentils: A Match Made In Heaven

Lentils and cheese is a match made in heaven, and there are many ways to combine the two. Whether you're a vegetarian or a meat lover, the versatility of lentils and cheese means there's something for everyone. From baked lentils with cheddar or pepper jack cheese to a warm lentil salad with goat cheese, the options are endless. For those with dietary restrictions, there's even a vegan cheddar cheese made from red lentils that can be used in grilled cheese sandwiches or mac and cheese. So, get creative and experiment with different types of lentils and cheeses to find your favorite combination!

Baked lentils with cheese

This is a simple, easy, and delicious recipe that borders on comfort food. It is a brilliant way to enjoy some of the most simple store-cupboard ingredients. You can also use whatever veggies you have on hand to make this tasty dish.

Ingredients for 6 servings:

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

Method:

Preheat the oven to 375° F.

Combine lentils, water, spices, onions, garlic, and tomatoes in a 9x13 baking dish. Cover tightly and bake for 30 minutes.

Stir in carrots and celery and bake, covered, for another 40 minutes.

Stir in green pepper and parsley.

Sprinkle cheese on top and bake, uncovered, for five minutes until the cheese melts.

Variations:

You can put mashed potatoes on top instead of the cheese for a variation. You can also skip the cheese if you prefer a vegan lentil bake.

Warm lentil salad with goat cheese

Ingredients:

• 2 cups/14 ounces green, brown, or black lentils, rinsed and picked over
• 1 small or ½ large onion, halved
• 3 garlic cloves, minced
• ¼ cup red wine vinegar or sherry vinegar
• ⅓ cup extra-virgin olive oil
• ¼ cup broth from the lentils
• 3 to 4 ounces goat cheese (to taste), crumbled
• ¼ cup minced chives or parsley, or both
• 2 cups wild or baby arugula

Optional Ingredients:

• 1 cup packed flat-leaf parsley leaves
• ⅓ cup roasted almonds, coarsely chopped
• 1 cup 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 teaspoon Dijon mustard
• ¼ teaspoon ground black pepper
• 2 tablespoons freshly squeezed lemon juice, from one lemon

Method:

• In a medium pot, combine lentils, onion, two of the garlic cloves, and the bay leaf with 6 cups of water (or chicken broth for extra flavour).
• Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low, and simmer for 25 minutes, until lentils are cooked through but still have some texture.
• Using tongs, remove the onion and bay leaf.
• In a small bowl, mix together vinegar, remaining garlic, salt to taste, and olive oil. Set aside.
• Place a strainer over a bowl and carefully drain lentils, reserving ¼ cup of the broth. Return lentils to the pot.
• Whisk reserved broth into the dressing, then stir dressing into lentils.
• Add goat cheese and stir until it has melted into the lentils. Season to taste with pepper. Stir in herbs.
• Line a platter, salad plates, or wide bowls with arugula. Top arugula with the lentils. Serve warm.

Tips and Tricks:

• This recipe is very adaptable and can be made vegan by substituting the goat cheese with a vegan alternative.
• For extra crunch, top the salad with roasted almonds.
• If you want to add more vegetables, try including carrots, celery, thyme, and parsley.
• For a more complex dressing, add Dijon mustard, honey, lemon juice, and olive oil.
• If you want to make this recipe gluten-free, simply use gluten-free chicken broth or substitute the broth with water.
• For a heartier meal, serve the salad with poached eggs on top.

Vegan cheddar cheese

The process of making vegan cheddar cheese is relatively simple and involves blending the ingredients, boiling water and agar agar, and then quickly blending the two together before pouring the mixture into a bowl and placing it in the fridge to set. The longer the cheese sits at room temperature, the softer it becomes due to the coconut oil in the recipe. Therefore, it is recommended to serve the cheese cold from the fridge for a snacking texture or to freeze it for an extra-firm texture that is perfect for slicing or grating.

Cheese and lentil slice

This recipe for a Cheese and Lentil Slice is based on something my mum used to bake. It's a fabulous vegetarian dish that is also gluten-free. It makes nine generous slices, perfect for lunchboxes and picnics, and can be eaten warm or cold.

Ingredients

• 8oz (225g) red lentils
• 3/4 pint (450ml) of vegetable stock, made with 1 stock cube
• 1 tablespoon rapeseed oil, or vegetable oil
• 1 large onion, peeled and diced
• 2 cloves garlic, peeled and finely diced
• 2 long sweet red peppers, trimmed and sliced
• A bunch of spring onions, about 6 to 7, trimmed and sliced
• 2oz (50g) medium or pinhead oatmeal
• 8oz (225g) mature Cheddar cheese, grated
• Salt and pepper, to taste

Method

Preheat the oven to 190C/375F/Gas mark 5 and grease a 20cm square baking tray or tin.

Cook the lentils in the stock over a low to medium heat for about 8 to 10 minutes, until the stock has been completely absorbed.

Meanwhile, fry the onions in the oil until they are soft and translucent, adding the garlic for the last minute or two.

Mix all of the remaining ingredients together with the cooked lentils and onions, keeping back some of the grated cheese, and season with salt and pepper.

Spoon the mixture into the prepared baking tray and smooth the top with the back of a spoon.

Scatter the rest of the grated cheese over the top and bake for 25 to 50 minutes until it is firm and the cheese has melted and turned golden brown.

Remove from the oven and allow to cool slightly before cutting into slices and serving warm with salad or seasonal vegetables. It can also be served cold.

Tips and Variations

• This recipe is easily adapted if you don't have any eggs.
• If you don't need the dish to be gluten-free, you can add breadcrumbs instead of oatmeal. You can also use porridge oats.
• For a slightly different flavour, you can replace the red peppers with grated carrot, and use less cheese (only 4oz/115g).
• Instead of spring onions, add an extra onion or some chopped chives.
• For a spicy kick, add half a teaspoon of English mustard powder or a quarter of a teaspoon of Cayenne pepper.
• Other vegetables that work well in this recipe include fried mushrooms, chopped wilted spinach, and halved cherry tomatoes.
• For meat eaters, you can add some fried streaky bacon or smoked lardons.
• This recipe is easily halved for couples or solo dining.
• It will last for up to three or four days in the fridge but is not suitable for freezing.

Lentils and halloumi

One recipe idea is to make a salad with puy lentils, cherry tomatoes, Sicilian olives, red onion, and slices of grilled halloumi. This salad can be served hot or cold and is a great, complete meal for a warm day.

Another option is to make a warm lentil salad with halloumi. This can be made by cooking lentils, onion, garlic, and a bay leaf in a pot of water. After cooking, drain the lentils and return them to the pot. Then, whisk together a dressing made from vinegar, garlic, salt, olive oil, and lentil broth. Stir the dressing into the lentils, add goat cheese, and stir until the cheese has melted. This dish can be served on a bed of arugula.

For a heartier meal, you can make a lentil stew topped with halloumi. This stew includes red onions, chestnut mushrooms, tomato puree, berbere spice mix, puy lentils, chopped tomatoes, vegetable stock, parsley, coriander, and pomegranate seeds. The halloumi is grilled and layered on top of the stew before serving.

Halloumi also pairs well with other root vegetables and lentils. One recipe idea is to roast coriander root vegetables (such as carrots and beetroot) with a dressing made from olive oil, chipotle paste, honey, and orange juice. Then, fry some halloumi cubes and toss them with the roasted vegetables and cooked lentils. This dish can be served with crusty bread on the side.

Frequently asked questions