Baked Lentils
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
- 200 g lentils, red
- 1 leek
- 3 carrot (s)
- 1 medium onion (s)
- 1 tablespoon butter
- 300 g crème fraîche
- 175 g mountain cheese, spicy
- 50 g walnuts
- salt and pepper
- butter
Print Recipe
Pin Recipe Instructions
- Wash the lentils and cook them in water over low heat for approx. 10-15 minutes until they are firm to the bite.
- Peel and finely dice the onion. Clean the leek and cut into fine strips. Peel and roughly grate the carrots. Coarsely grate the mountain cheese, coarsely chop the nuts. Heat the butter, sauté the onions, leeks and carrots in it until translucent. Add 50 g crème fraîche and cover and simmer for 5 minutes.
- Preheat the oven to 210 ° C top / bottom heat.
- Drain the lentils, then add to the vegetables. Add approx. 100 g cheese and mix well. Salt, pepper. Butter a flat baking dish. Add the lentils and smooth them out.
- Mix the rest of the crème fraîche with the rest of the cheese and walnuts, season with salt and pepper and spread on the lentils.
- Put the casserole on the middle rack in the hot oven. Bake until golden brown for about 30 minutes.
- A mixed salad can be served with it, but the casserole also tastes good on its own.
- Lentils contain many B vitamins. Milk protein is necessary so that the body can absorb them properly - this is what the crème fraîche provides in this dish.
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