Baked Triple Cream Brie with Cranberry Lentil Compote

Directions

1. PREHEAT the oven to 325°F (160°C)
2. HEAT the oil in a medium saucepan and sauté the shallots and thyme until golden. Add the cranberries, water, orange zest and juice, and sugar. Simmer uncovered while stirring occasionally until the cranberries break down and the mixture becomes saucy and thickens, approximately 10-15 minutes. Stir in the cooked lentils, season to taste with salt and pepper, and heat the mixture until the lentils are hot. Set aside.
3. PLACE the wheel of brie in either a small baking dish that just fits the wheel of brie or a brie baking dish. Bake the cheese in the oven for approximately 10 minutes, or until the cheese has nearly turned to liquid in the center (you can tell by lightly tapping the top rind of the brie – it should be soft and lightly bounce back when you touch it).
4. COVER the cheese with the prepared cranberry lentil compote and top with toasted walnuts or pumpkin seeds. Reserve any remaining compote in a side bowl to be used as additional topping during serving.