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ANITALOUISE
Lentil pie with goat's cheese cream
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Brush the slices of filo pastry thinly on one side with olive oil. Place 2 slices of dough in each dish with the oil side down.
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Push the dough into the dishes, the top may be a bit messy, and also brush the top with olive oil.
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Place the dishes on the baking tray in the oven and bake the dough dishes golden brown and crispy for 8-10 minutes. Let the crunchy trays cool down and put them on plates.
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In the meantime, cut half an onion into wafer-thin rings and cut the rest. Peel the raw beet and cut it into tiny cubes. Place the onion rings in a dish and place the beetroot on them.
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Pour in the vinegar and let the onion and beet marinate for at least 3 hours until the onion rings are red.
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Scrape the carrot with a peeler into long thin ribbons. Put them in a deep plate and scoop them with a tablespoon of vinegar, 2/5 tablespoons of olive oil and some salt and freshly ground pepper.
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Roast the coarsely chopped hazelnuts in a dry frying pan golden brown and let them cool in a bowl.
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In a bowl, whisk the whipped cream and whisk in the crumbled goat's cheese. Keep this mixture covered in the refrigerator until use.
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Heat 3/5 tablespoons of olive oil in a pan and gently fry the chopped onion with the finely chopped garlic.
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Drain the lentils and put them in the pan together with the wine, mustard and chopped parsley.
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Warm the lentils thoroughly in between them for 3-4 minutes and allow the moisture to evaporate.
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Spoon the warm lentils into the crunchy dishes in the plates and add a generous amount of goat's cheese cream.
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Sprinkle the diced beet over it and place the onion rings on it. Sprinkle the hazelnuts over it.
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Spread some lamb's lettuce and arugula around the bowls and drape the carrot strips on top.
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Nutrition
480Calories
Fat43% DV28g
Protein24% DV12g
Carbs13% DV39g
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