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Baked Goat’s Cheese & Lentil Dip

Prep Time: 10 Minutes

Total time: 25 Minutes

Servings: 10

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    20 oz (567 g) Goat’s cheese, room temperature

    8 oz (250 g) Neufchâtel cheese

    ½ cup (125 mL) pecorino Romano cheese, grated

    ½ cup (125 mL) extra virgin olive oil

    2 Tbsp (30 mL) black pepper

    2 Tbsp (30 mL) thyme, fresh, minced

    1 cup (250 mL) cherry tomatoes, quartered

    1 cup (250 mL) whole red lentils, cooked

    1 Tbsp (30 mL) balsamic vinegar

    20 baguette slices, toasted


Directions

  1. Preheat oven to 400⁰F (200⁰C).
  2. In a food processor, combine Goat’s, Neufchatel, pecorino, and ¼ cup (60 mL) oil. Season with pepper and puree until smooth and whipped.
  3. In an oil-brushed baking dish, spread cheese evenly, with slightly thicker edges than center.
  4. Bake for 20 minutes until golden on top.
  5. While the cheese is baking, combine thyme, tomatoes, lentils, balsamic vinegar, and remaining oil in a mixing bowl.
  6. Spoon lentil mixture over the warm cheese dip and serve with the baguette slices.

Nutritional Information

  • Serving Size: 2 Tbsp (30 mL) + 1 baguette slice
  • Per serving:
  • Calories 170
  • Total Fat 9 g
  • Saturated Fat 4 g
  • Cholesterol 15 mg
  • Carbohydrates 15 g
  • Dietary Fibre 1 g
  • Sugar 1 g
  • Protein 7 g
  • Sodium 230 mg
  • Potassium 54 mg
  • Folate 11 mcg