Cheesy Lentil Bake
with lamb's lettuce & pumpkin seed salad
The Belgian spice mix used in this recipe owes its strong, unique flavour to spices such as coriander, ginger, mace, cardamom and marjoram.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Potato rounds
½ pack
Lentils
(May be present: Gluten)
½ piece
Leek
1 piece
Carrot
¼
Tomato paste
10 milliliters
Soy sauce
(Contains: Soja, Gluten, Tarwe)
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
1 teaspoon
Belgian spice mix
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
30 g
Lamb's lettuce
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
½ piece
Roma tomato
Not included in your delivery
1 teaspoon
Mustard
½ tablespoon
Extra virgin olive oil
½ tablespoon
Honey [or plant-based alternative]
½ tablespoon
White wine vinegar
1 tablespoon
Olive oil
1 teaspoon
Sugar
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Transfer the potato rounds to a parchment-lined baking sheet and drizzle with olive oil.
- Season with salt and pepper, then roast in the oven for 8 - 10 minutes. The potatoes should be quite al dente, as they'll finish cooking later.
- Meanwhile, drain and rinse the lentils. Cut the carrot into thin crescents.
- Slice the leek into thin half-rings.
- Heat a drizzle of olive oil in a large wok or deep frying pan over medium-high heat.
- Fry the leek with carrot for 4 - 6 minutes, covered.
- Stir in the lentils, tomato paste and half of the Belgian spice mix* and cook for 3 - 5 more minutes.
*Take care, this ingredient can quickly become overpowering! Check the amount carefully and add gradually as preferred.
- Deglaze with the soy sauce, then stir in the mustard and the sugar (see Tip).
- In a bowl, combine the cream with the rest of the Belgian spice mix and season to taste with pepper.
Health Tip: if you're watching your salt intake, just use half of the soy sauce. You can always add some more to taste after serving.
- Transfer the lentil mixture to an oven dish and top with the potato rounds.
- Pour over the cream mixture and bake in the oven for 20 minutes.
- Scatter over the grated cheese and then bake for a further 5 minutes.
- Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop.
- Cut the tomato into wedges.
- In a salad bowl, combine the honey with the white wine vinegar and the extra virgin olive oil. Season to taste with salt and pepper.
- Add the lamb's lettuce and tomato and toss well to combine with the dressing. Garnish the salad with the pumpkin seeds.
- Allow the lentil bake to cool.
- Serve with the salad alongside.
