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Whole baked ricotta with lentils & roasted cherry tomatoes

Whole baked ricotta with lentils & roasted cherry tomatoes

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Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal604
fat39g
saturates12g
carbs32g
sugars8g
fibre10g
protein26g
salt1.6g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

Goes well with

Recipe from Good Food magazine, January 2017

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Overall rating

Rating: 5 out of 5.6 ratings
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