Piquant Lentils with Balsamic Vinegar & Goat's Cheese
Lentils can be dull - but these are full of flavours. This can be a filling side dish to a more mild entrée or a main course if served with a green salad and warm crusty brown bread with butter.
- 2 or 3 410g cans green lentils, rinsed (or you can do the cheaper thing by cooking dried lentils)
- 1 red onion, peeled and finely chopped
- 1 red chilli, de-seed and finely chopped or 2 tsp jarred read-chopped chilli
- 20g bag fresh mint leaves, finely chopped
- 6 tbsp extra-virgin olive oil
- 2 tbsp good quality balsamic vinegar
- 200 g log or 200 g jar of herbed goat's cheese
- rocket leaves to serve (optional)
- sea salt and freshly ground black pepper
In a large bowl, mix together lentils, red onion, chilli and mint. Then drizzle over olive oil and vinegar and season with salt and freshly ground black pepper. Stir thoroughly. You can leave it at this stage for all the flavours to develop fully or finish the recipe now.
Heat the grill. Put the lentil mixture into a shallow casserole or grilling dish. Dot even with cut pieces of goat's cheese. Place under the grill until the lentils are warmed through and the cheese on top is bubbling and turning golden brown. Serve on rocket leaves.