A vegetarian friendly dinner that hits hard on both flavour and nutrition. An excellent way to enjoy bread, cheese and olive oil while keeping things healthy!
* 100g Brie * A few pistachios * A sprig of rosemary * 1 clove of garlic * 1 tbsp honey * Salt and pepper to taste * Good crusty bread
**Instructions**
*Baked Brie*
1. Crush the pistachios, and finely mince rosemary leaves. Peel the clove of garlic and cut into thin slices. 2. Take the Brie out of the packaging and place in an oven safe container. 3. Make cuts into the Brie to create a cross-hatch pattern. Insert garlic slices into the cuts. 4. Drizzle the Brie with honey. Top it with pepper, rosemary and crushed pistachios. 5. Bake the Brie at 180C/350F for 10-12 minutes, or more if it’s a bigger piece. Meanwhile, cut bread into pieces. 6. Allow the Brie to rest. Toast bread slices in the oven’s residual heat. 7. Serve warm.
*Lentil salad*
1. Bring stock to a simmer. Meanwhile, wash the lentils well and drain. 2. Simmer lentils for about 20 minutes, or until tender. In the meantime, wash and dice the vegetables. 3. Once lentils are done, drain excess liquid. Whisk mustard, olive oil and vinegar together. 4. Mix lentils, vegetables, aromatics and herbs with dressing. Season to taste. 5. Refrigerate overnight before serving.
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A vegetarian friendly dinner that hits hard on both flavour and nutrition. An excellent way to enjoy bread, cheese and olive oil while keeping things healthy!
Full recipe: [https://servedwithrice.com/baked-brie-and-lentil-salad/](https://servedwithrice.com/baked-brie-and-lentil-salad/)
**Ingredients**
Served 2.
*For the lentil salad*
* 200g dried lentils
* Half a carrot
* Half a cucumber
* 1 shallot
* 1 clove of garlic
* 1 tsp dried mixed herbs
* 1 tbsp olive oil
* 1 tbsp vinegar
* 1 tsp mustard
* 1L low sodium chicken stock, or vegetable stock
*For the baked Brie*
* 100g Brie
* A few pistachios
* A sprig of rosemary
* 1 clove of garlic
* 1 tbsp honey
* Salt and pepper to taste
* Good crusty bread
**Instructions**
*Baked Brie*
1. Crush the pistachios, and finely mince rosemary leaves. Peel the clove of garlic and cut into thin slices.
2. Take the Brie out of the packaging and place in an oven safe container.
3. Make cuts into the Brie to create a cross-hatch pattern. Insert garlic slices into the cuts.
4. Drizzle the Brie with honey. Top it with pepper, rosemary and crushed pistachios.
5. Bake the Brie at 180C/350F for 10-12 minutes, or more if it’s a bigger piece. Meanwhile, cut bread into pieces.
6. Allow the Brie to rest. Toast bread slices in the oven’s residual heat.
7. Serve warm.
*Lentil salad*
1. Bring stock to a simmer. Meanwhile, wash the lentils well and drain.
2. Simmer lentils for about 20 minutes, or until tender. In the meantime, wash and dice the vegetables.
3. Once lentils are done, drain excess liquid. Whisk mustard, olive oil and vinegar together.
4. Mix lentils, vegetables, aromatics and herbs with dressing. Season to taste.
5. Refrigerate overnight before serving.
Cheers!