Lentil Salad with Vegetables & Goats Cheese

This is one of my favourite Lunch time Recipes as it’s super easy to make and, especially during the Winter months, I do prefer something warm for Lunch. The Balsamic Vinegar really brings the Lentils into the limelight, as I know they are often considerd a bit bland.
Give this dish a try, you will love it. Enjoy!

Louise xxx

Ingredients :

Serves 2

240g mixed Mediterranean vegetables such as tomatoes, peppers, courgettes and aubergines, roughly chopped

2 teaspoons olive oil

2 teaspoons balsamic vinegar

sea salt & ground black pepper

200g tin of Brown Lentils, rinsed and well drained

300ml of vegetable stock

handful of fresh basil leaves, torn

100g chevre goat’s cheese, sliced horizontally into discs


Method :

Preheat the oven to 180 deg c

Put the Vegetables into a small roasting tray and toss with half the olive oil and vinegar and a sprinkle of the sea salt

Roast for around 15 minutes, or until the vegetables just begin to soften, but still retain their shape.

Add in the Lentils ,remaining Balsamic Vinegar & Olive Oil to the tray and mix together.

Roast for a further 15 minutes.

Add the Basil leaves on top and Seasoning, then leave to cool.

Heat the grill on high. Place the goat’s cheese slices onto some foil and grill for 1-2 minutes or until bubbling and golden.

Add to the Dish and Serve!


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