Baked Chard and Lentil Dish
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 8 large Swiss chard, just the leaves
- water
- 1 large vegetable onion (s)
- 1 small clove garlic
- 1 piece (s) ginger root, the size a thumb
- 120 g lentils, red
- water
- 1 tablespoon oil (coconut)
- 4 tablespoon sesame seeds
- 1 teaspoon curry powder
- 1 teaspoon salt
- 150 g oat cheese (hard cheese)
Print Recipe
Pin Recipe Instructions
- Wash the chard leaves, cut into short strips and cook in a large saucepan with plenty of water for about 20 minutes. Pour off the cooking water and rinse the chard leaves again with water.
- While the chard is boiling, finely chop the onions, garlic and ginger.
- Heat the coconut oil in a large saucepan. Add the onion, garlic and ginger and let it turn to glass. Then add the sesame seeds and lentils and cover well with water. Simmer on reduced heat for about 15 minutes until the water is almost gone. Then add the curry, salt and the drained Swiss chard and stir well.
- Put this chard and lentil mixture in an ovenproof dish. Cover with slices of goat cheese. Bake in the preheated oven at 180-200 ° C for about 15-20 minutes until the goat cheese has run and has a nice color.
- The dish does not need a side dish.
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