Pan-fried Cheese on Spiced Lentils
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Pan-fried Cheese on Spiced Lentils

Pan-fried Cheese on Spiced Lentils

with caramelised onion and wilted spinach

Soft and sweet caramelised onions are the ultimate complement to the lightly spiced harissa lentils that form the base of this dish. Top it all off with golden fried cheese and you've got a pretty close to perfect meal.

Tags:
Spicy
Veggie
Allergens:
Milk
Celery
Total Time45 minutes
Cooking Time30 minutes
DifficultyMedium

Ingredients

Serving amount

200 grams

Grilling Cheese

(Contains Milk)

2 pack(s)

Lentils

2 unit(s)

Onion

1 unit(s)

Garlic

1 sachet(s)

Hello Muscat

(Contains Celery)

1 sachet(s)

Harissa Paste

120 grams

Baby Spinach

2 unit(s)

Tomato

1 sachet(s)

Honey

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

to taste

Sugar

to taste

Butter

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Nutrition Values

Energy (kJ)3421 kJ
Energy (kcal)818 kcal
Fat31.1 g
of which saturates17.1 g
Carbohydrate64 g
of which sugars45.8 g
Dietary Fiber19.1 g
Protein61 g
Cholesterol0 mg
Salt9.18 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve
Grater
Baking Sheet with Baking Paper
Pot with Lid

Instructions

Get Prepped
1
  • Halve, peel and thinly slice the onion.
  • Peel and grate the garlic (or use a garlic press).
  • Drain and rinse the lentils in a sieve.
  • Chop the tomato into 1cm chunks.
  • Cut the grilling cheese into slices (three per person), place in a bowl of cold water and leave to soak.
Caramelise the Onions
2
  • Place a large pot over medium-high heat with a drizzle of oil.
  • Once hot, add the onion then season with salt, pepper and a pinch of sugar. 
  • Fry until soft and sweet, stirring occasionally, 8-10 mins.
  • Stir in the garlic and cook for 1 min more.
Simmer the Stock
3
  • Once the onion is caramelised, add the tomato and lentils.
  • Stir in 150ml water (double for 4p) along with the muscat.
  • Bring to the boil, lower the heat and cover.
  • Simmer for 18-20 mins.
Cook the Spinach
4
  • Remove the lid and stir the harissa paste into the lentils.
  • Add the spinach, a handful at a time, and stir until wilted and piping hot, 1-2 mins.
  • Stir through the honey and a knob of butter.
  • Remove from the heat.
Fry the Cheese
5
  • When the lentils have 5 mins left to cook, place the cheese on a plate lined with kitchen paper and pat dry.
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once hot, add the grilling cheese and fry until golden, 2-3 mins each side.
Finish and Serve
6
  • Taste and season the lentils with salt and pepper if needed.
  • Divide the lentils between bowls
  • Serve with cheese on top.
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