Leek, Goat Cheese & Lentil Bake

A great vegetarian mid-week meal for one. Or, a nice side dish for 2. The quantities could be easily increased for more serves. From Australian Women's Weekly Detox.

• Ready In: 1 hr 10 mins
• Serves: 1

Ingredients

• 65  g brown lentils
• 1  bay leaf
• 1  medium leek, thinly sliced
• 2  tablespoons fresh lemon juice
• 2  garlic cloves, crushed
• 60  ml  vegetable stock
• 40  g  goat cheese, crumbled
• 1  tablespoon  snipped chives

Directions

1. Preheat oven to 180 Deg C (356 Deg F).
2. Place lentils and bay leaf into a small saucepan and cover with water. On medium-high heat bring to boil. Reduce heat to simmer, cover and cook for about 10 minutes, or until lentils are almost tender. Drain.
3. Remove bay leaf then place leek, lemon juice, garlic and stock into a 3 cup (750mL) baking dish. Cover dish.
4. Place into oven and cook for about 40 minutes or until leek is cooked. Stir half way into baking time.
5. Preheat grill.
6. Sprinkle goats cheese over mixture then place under grill until cheese browns; about 3 minutes. Sprinkle with chives & serve.