Lentils with Goat Cheese and Sun-Dried Tomatoes

I think the combination of lentils, sun-dried tomatoes and goat cheese is a really successful idea. The cheese complements the slightly "raw" flavor of the lentils beautifully, and the tomatoes give the whole dish a wonderful aroma and color.

It works great as a side dish, but also as a standalone dish for dinner or lunch. With a piece of fresh baguette it's just perfect.

Lentils with Goat Cheese and Sun-Dried Tomatoes

Inspiration: "Four Ingredient Cookbook" by J. Farrow. The original uses sun-dried tomato purée and feta. I used goat cheese and whole sun-dried tomatoes, and blended some of them into a purée. Here is my version.

Directions:

Cover the lentils with 600 ml water and bring to a boil, then reduce the heat and cover the pot. Cook over low heat for about 20 minutes, until the lentils are tender but not mushy and have absorbed almost all of the water.

Crumble half of the cheese into a skillet. Finely chop or blend half of the tomatoes and add them to the cheese along with the remaining tomatoes and chopped parsley. Season with salt and pepper and heat for about 1 minute.

Transfer the lentils, together with any remaining water, to a bowl. Add the cheese and tomato mixture, sprinkle with the remaining crumbled cheese and chopped parsley, and serve right away.

Enjoy!