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Lentil pie with leek, puree and goat cheese
Casserole with potato, leek, lentils, Italian herbs and goat's cheese.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Ris the leaves of the sprigs of oregano and sage and cut finely. Keep separate. Do the same with the rosemary and thyme.
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Heat the mashed potatoes for 1 min in the microwave at full power (700 watts) so that you can stir them.
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Squeeze out half of the garlic over the mash and stir in with the oregano and sage.
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Slice the rest of the garlic. Wash and cut the leek into 3 cm pieces.
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Heat the butter in a skillet and fry the leek, garlic, rosemary and thyme for 5 minutes on medium heat. Stir frequently.
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Meanwhile, let the lentils drain into a colander.
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Sprinkle the leek with the flour, scoop and cook for another 1 min. Pour in the stock and stir.
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Add the lentils to the leek and remove the pan from the heat.
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Grease the oven dish or quiche mold with butter.
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Divide the filling over the baking dish. Spoon the mashed potatoes and sprinkle with the cheese.
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Bake for about 30 minutes in the middle of the oven until golden brown and done.
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Nutrition
610Calories
Sodium0% DV1.005mg
Fat46% DV30g
Protein44% DV22g
Carbs19% DV56g
Fiber48% DV12g
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