Indian lentil vegetables with goat cheese

Ingredients for 4 servings:

• 2 tsp vegetable oil
• 1 stalk(s) leek
• 1 piece(s) ginger root (1-2 cm)
• 1 garlic clove(s)
• 1 tsp curry powder
• 400 g lentils, green
• 800 ml vegetable stock
• 450 g chopped tomatoes (canned or fresh)
• 120 g goat’s cheese from the roll (45% fat)
• 1 tsp honey
• Pepper, colorful
• Spice mix (Garam Masala)
• salt and pepper
• 1 tbsp lemon juice
• 1 tsp chopped coriander (fresh or frozen)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the oil in a non-stick pan. Cut the leek into rings, finely dice the ginger and garlic, and sauté everything in the oil for about 3 minutes. Add the curry powder and sauté briefly. Add the lentils and stock, bring to a boil, and simmer for about 25 minutes, until the lentils are cooked but not falling apart. Just before the end of the cooking time, add the tomatoes. Cut the goat cheese into 1 cm thick pieces, mix the honey with a little mixed pepper, and brush the goat cheese pieces with it. Bake in a preheated oven at 180°C (160°C fan-assisted oven) on the middle rack for about 5 minutes. Season the lentils with garam masala, salt, pepper, and lemon juice, and stir in the coriander. Arrange the goat cheese pieces on top of the lentils and serve.