1 1/2 C sorted, washed brown lentils
6 C water
1 lrg clove garlic
1 bay leaf
1 vegetable bouillon cube
2 med onions, thinly sliced
1/4 C dry vermouth
1 tsp minced garlic
3-4 oz goat cheese
2 tsp fresh thyme (1 tsp dried)
1 1/2 tsp salt (or to taste)
2 egg whites
1/4 C shredded asiago or parmesan
In a large pot, bring water, lentils, garlic clove, bay leaf, and veg bouillon to a boil. Reduce to simmer (med-low), partially cover, cook 15-20 minutes until lentils are soft. Drain, discard garlic and bay leaf. Mash the lentils up a little.
In a little bit of oil, cook onions over medium low until soft and brown (caramelized, it will take 15-20 min). Add garlic, cook 1-2 min. Deglaze pan with dry vermouth (or white wine). Add to lentils.
Add goat cheese, thyme, and salt to lentils. Mix until cheese is distributed throughout. (Adjust seasoning to taste at this point.)
Beat egg whites to stiff peaks. Fold into lentil mixture.
Pour into greased baking dish. Top with asiago
Bake 350 deg F covered for 15 minutes.
Uncover, bake another 15 minutes, until cheese is browned.
Serves 4 (main).
Fresh Tomato & Mixed Olive Relish
1/4 C chopped mixed olives
1/4 C chopped fresh tomato
2 tsp fresh chopped basil
2 tsp balsamic vinegar
Combine ingredients, let sit together for at least 30 minutes. The mixture may or may not need salt depending on the brininess of the olives.