Whole baked ricotta with lentils & roasted cherry tomatoes

Whole baked ricotta with lentils & roasted cherry tomatoes

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(5 ratings)

Prep: 15 mins Cook: 50 mins


Serves 4

This easy vegetarian one-pan dish is quick to prepare and will help you to get your 5-a-day. Treat yourself to whole ricotta cheeses and seasonal veg

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal604
  • fat39g
  • saturates12g
  • carbs32g
  • sugars8g
  • fibre10g
  • protein26g
  • salt1.6g


  • 6 banana shallots, quartered
  • 90ml olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large lemon, zested and juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • small pack basil, roughly chopped



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • small pack dill, roughly chopped
  • 2 x 250g pouches cooked puy lentils
  • 150g spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 2 x 250g whole ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 400g cherry tomatoes on the vine


  1. Heat oven to 200C/180C fan/gas 6. Put the shallots in a medium-sized roasting tin, drizzle over 2 tbsp olive oil and season. Roast for 15 mins until golden brown and beginning to soften. Meanwhile, to make a dressing, whisk the remaining olive oil with the lemon zest and juice, stir through half the herbs and season.

  2. Toss the lentils together with the shallots, spinach and 4 tbsp water. Put the ricotta in the centre of the roasting tin and lay the tomatoes around them. Drizzle the dressing over the lentils and shake the tin a little to combine everything. Drizzle a little olive oil over the ricotta and season everything well. Return to the oven for 30-35 mins or until the ricotta is firm and lightly golden.

  3. Serve the lentils in shallow bowls topped with spoonfuls of the creamy ricotta and sprinkled with the remaining herbs.

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Comments, questions and tips

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Ellen Lacey
7th Jan, 2019
Quick, easy and has become a regular staple meal at home
19th Sep, 2017
Really good and easy meal that looks good, but not terribly exciting.
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