Lentil Roasted Tomato Goat Cheese Bake

A deeply savory oven dish featuring tender green lentils layered with slow-roasted cherry tomatoes and a blanket of creamy low-fat goat cheese. The tangy, earthy character of goat cheese pairs beautifully with the nutty lentils, while a handful of fresh thyme and a touch of garlic round out this comforting, protein-rich bake that delivers a slow blood sugar response while staying light. Perfect for two on a cozy evening.

Ingredients

  • 150 g dried green lentils
  • 400 g cherry tomatoes
  • 100 g crumbled low-fat goat cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 200 ml vegetable broth

Instructions

  1. Preheat oven to 200°C and rinse the lentils thoroughly.
  2. Simmer lentils in vegetable broth for about 20 minutes until just tender, then drain any excess liquid.
  3. Toss cherry tomatoes with half the olive oil, salt and pepper, then roast on a tray for 15 minutes until blistered.
  4. In a pan, heat remaining oil and gently soften onion and garlic for 5 minutes.
  5. Combine cooked lentils, sautéed onion-garlic mix, roasted tomatoes and dried thyme in a baking dish.
  6. Crumble the goat cheese evenly over the top.
  7. Bake for 15 minutes until the cheese is golden and softly melted.
  8. Rest for 5 minutes before serving.

Notes

This dish reheats beautifully the next day, making it ideal for meal prep. The lentils continue to absorb the tomato flavors, deepening the savory profile.

Serve with a simple green salad for a complete, balanced meal.

Variations

  • Swap green lentils for brown lentils for an earthier texture.
  • Add a layer of fresh spinach between the lentils and cheese for extra greens.
  • Stir in a spoonful of ricotta for an even creamier base before baking.
  • Top with breadcrumbs mixed into the goat cheese for a crunchy crust.
  • Replace thyme with fresh oregano for a more Mediterranean note.

Fun facts

  • Lentils are one of the oldest cultivated crops, with archaeological evidence dating back over 8,000 years in the Near East.
  • Goat cheese is one of the oldest known dairy products, with evidence of its production dating back more than 6,000 years, predating cow's milk cheeses in many regions.
  • Tomatoes were once feared in Europe and nicknamed the "poison apple" because aristocrats fell ill after eating them off pewter plates that leached lead.
  • Thyme was used by ancient Egyptians in embalming and by Greeks as incense in their temples, symbolizing courage.
  • Roasting tomatoes increases their lycopene availability, a powerful antioxidant that becomes more absorbable when heated.
  • Goat cheese is often easier to digest than cow's milk cheese because its fat globules are smaller and it contains a different protein structure.
  • A single cup of cooked lentils provides nearly 18 grams of protein, making them a powerhouse for vegetarian diets.