Bring the lentils and water to a boil, then reduce the heat to a
simmer. Let lentils cook until all the water is absorbed — about 10
minutes. Set aside in a large bowl.
While the lentils are cooking, heat oil a medium frying pan over
medium-high heat.
Add the onion, carrot, and garlic to the pan and sautée until the
onion is translucent and the other vegetables are tender.
Add the cooked vegetables to the bowl of lentils along with
parsley, chickpea flour, soy sauce, and salt and pepper. Stir until
evenly combined.
Lightly grease a small casserole dish (8x8 inches should work)
with cooking spray or olive oil, and spread the mixture evenly in
the dish. Top with the crumbled goat cheese.
Bake the casserole for about 10 minutes, or until the cheese has
softened and melted.
Top with some extra fresh parsley, and enjoy!
Originally Submitted
5/13/2013
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