How To Make Whole Baked Ricotta with Lentils & Roasted Cherry Tomatoes
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup dried lentils, rinsed
- 2 cups vegetable broth
- 1 pint cherry tomatoes
- 1 tbsp olive oil
- 1 tsp dried Italian herbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1 whole milk ricotta cheese (15 oz)
Instructions
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Preheat the oven to 400°F (200°C).
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In a medium saucepan, bring the lentils and vegetable broth to a boil. Reduce heat and simmer for 20-25 minutes, or until lentils are tender.
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In a separate baking dish, toss the cherry tomatoes with olive oil, dried herbs, salt, black pepper, and red pepper flakes. Roast for 15-20 minutes, or until tomatoes are blistered and softened.
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In a large mixing bowl, combine the cooked lentils, roasted tomatoes, Parmesan cheese, and chopped basil. Mix well.
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Line another baking dish with parchment paper. Spoon the ricotta cheese onto the dish and shape it into a round loaf. Sprinkle with salt and pepper.
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Bake the ricotta in the preheated oven for 15-20 minutes, or until the edges are golden and the cheese is warmed through.
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Serve the baked ricotta on a platter, surrounded by the lentil and tomato mixture. Enjoy!
Nutrition
- Calories : 290kcal
- Total Fat : 15g
- Saturated Fat : 7g
- Cholesterol : 35mg
- Sodium : 690mg
- Total Carbohydrates : 25g
- Dietary Fiber : 8g
- Sugar : 4g
- Protein : 16g
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