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Ingredients
Lentils with Goat Cheese and Rosemary Bruschetta
- For lentils
- 300 grams brown Lentils
- 1 onion
- 50 grams carrots
- 50 grams Celery root
- 50 grams Leeks
- 1 potato
- 2 Tbsps vegetable oil
- 1 Tbsp brown sugar
- 2 Tbsps Tomato paste
- 250 milliliters dry Red wine
- 500 milliliters Vegetable broth
- 2 bay leaves
- 2 garlic cloves (finely chopped)
- 2 centimeters fresh ginger (finely grated)
- 1 sprig rosemary
- 2 sprigs thyme
- 3 strips Lemon peel
- salt
- 1 pinch cayenne pepper
- 2 tsps Red wine vinegar
- 2 Tbsps balsamic vinegar
- 2 Tbsps freshly cut parsley
- For toasts
- 4 slices Baguette
- 4 bunches rosemary
- 4 slices Goat cheese
Soak lentils for 2 hours in plenty of water. Peel and finely chop onions. Rinse vegetables. Peel and finely dice carrot and celery root. Cut leek into thin rings and dice the potato. Heat the oil in a wide saucepan over medium heat. Sauté the vegetables with the brown sugar until soft. Stir in the tomato paste. Deglaze with the red wine and let simmer briefly.
Drain lentils and add to the pot. Add vegetable broth, bay leaf, garlic, ginger, the sprigs of rosemary and thyme, and lemon zest. Simmer for about 30 minutes. When the lentils are soft remove the herbs and lemon zest.
Season lentils with salt, cayenne pepper, and vinegar. Add the parsley. Preheat the broiler. Cut the baguette into slices and top with rosemary and goat cheese. Bake about 5 minutes under the broiler. Serve the lentils in bowls and garnished with the baguette.
(Percentage of daily recommendation)
| Calorie | 486 cal. | (23 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 16.1 g | (54 %) |