Lentil, Leek, Pumpkin & Goats Cheese Strudel
4 | servings
Intermediate | 35 minutes
A delicious combination of lentils, leek and pumpkin, pair perfectly with tasty goats cheese and flakey pastry! This vegetarian strudel is the perfect go-to dish for a healthy dinner or lunch. It's also a great way to get kids to eat their vegetables - I mean who can resist cheesy strudel!
🌱 = Get It From The Source
1 cups French Green Lentils (put in saucepan with 2 cups water, bay leaf and salt, bring to boil, gently simmer for 20-30mins then drain) 🌱
1.2kg butternut pumpkin, deseeded, peeled, cut into 2.5cm pieces
Olive oil spray
1 tbs olive oil 🌱
3 leeks, trimmed, washed, thinly sliced
6 sheets filo pastry
50g butter, melted
1 x 120g pkt goat's cheese or one Meredith Valley jar, crumbled
1/2 tsp cumin seeds 🌱
Rocket and lettuce leaves, to serve
This recipe is from Taste.