Lentils with vegetables and chevre

It has been shown in a small scientific study that within two weeks, eating a vegetarian diet rich in fiber and vegetable proteins lowered 13 individual’s harmful LDL cholesterol levels by 30 % - almost as great a reduction as achieved with drugs.

Lentils are a good source of vegetable protein, about 25 % in dry lentils.

Green or brown lentils, chick-peas and fava beans are “European beans”, with a history that goes back almost to the very beginning of Mediterranean agriculture.

Dried beans must be soaked overnight before they are cooked – lentils are an exception.

2 servings
150 ml green or brown lentils
750 ml water
½ cube vegetable stock
250 g Brussels sprouts
250 g cherry tomatoes
2 shallots, chopped
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp rapeseed oil
8 slices low-fat chevre, goat cheese (12,5 % fat)
Fresh thyme, sprigs and leaves
Freshly ground black pepper

Wash the lentils. Cook them for 30 minutes in light vegetable stock, use only half the amount of recommended vegetable stock cube. Add a few sprigs of thyme in the casserole. As a rule of thumb, about 5 times water is needed for the volume of lentils.

Meanwhile in a large frying pan, fry the shallots and garlic in 1 tbsp rapeseed oil over low- medium heat for about 10 minutes.

If you are using fresh Brussels sprouts, cut the stem of the sprouts and remove the outer leaves. Cook the Brussels sprouts in microwave. This takes only a few minutes and about 1 tbsp water. If needed, you can use frozen Brussels sprouts.

Warm the oven to 200⁰ C. Wash the cherry tomatoes. Roast them for about 10 minutes with 1 tbsp olive oil in a small oven-proof dish.
Remove the leaves from the rest of thyme sprigs.
When the lentils are cooked, add them into the frying pan. Add also the Brussels sprouts and cherry tomatoes into the pan. Grind a few rounds of black pepper and mix.
Divide the lentil- vegetable mixture on the plates. Place the goat cheese slices on top and decorate with thyme leaves. Serve with a good whole wheat bread.


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