Baked lentils

Ingredients for 2 servings:

• 200 g lentils, red
• 1 leek(s)
• 3 carrots
• 1 m.-sized onion(s)
• 1 tbsp butter
• 300 g crème fraîche
• 175 g mountain cheese, spicy
• 50 g walnuts
• salt and pepper
• butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

wholesome vegetarian main course

Wash the lentils and cook in water over low heat for 10-15 minutes, until al dente. Peel the onion and dice finely. Trim the leek and cut into fine strips. Peel the carrots and coarsely grate them. Coarsely grate the mountain cheese. Coarsely chop the nuts. Heat the butter and sauté the onions, leek, and carrots until translucent. Add a little crème fraîche, cover, and simmer for 5 minutes. Preheat the oven to 210°C (top/bottom heat). Drain the lentils, then add them to the vegetables. Add about half of the cheese and mix well. Season with salt and pepper. Butter a shallow baking dish. Add the lentils and smooth the surface. Mix the remaining crème fraîche with the remaining cheese and walnuts, season with salt and pepper, and spread over the lentils. Place the casserole on the middle rack of the hot oven and bake for about 30 minutes until golden brown. You can serve it with a mixed salad, but the casserole also tastes great on its own. Lentils contain many B vitamins. For these to be properly absorbed, milk protein is needed – which is what the crème fraîche provides in this dish.