Tangy goat cheese, curried lentils and sweet leeks make a perfect partnership in this flavourful cheese spread. The log needs time in the fridge to become firm, so it's best made the day before.
- Prep time 30 minutes
- Total time 2 hours & 30 minutes
- Portion size 6 servings
Ingredients
Method
In saucepan, melt butter over medium heat; cook leek and garlic, stirring, until leek is softened, about 5 minutes. Add curry powder, coriander, salt and pepper; cook, stirring, until fragrant, about 2 minutes.
Stir in lentils and 1/2 cup water; bring to boil. Reduce heat; cover and simmer until lentils are tender and no liquid remains, 10 to 12 minutes. Scrape into bowl; let cool completely, about 30 minutes. Stir in goat cheese and 3 tbsp of the parsley until well combined. Cover and refrigerate until firm, about 1 hour.
Place plastic wrap on work surface; spoon mixture into centre. Wrap and shape mixture into 4- x 2-inch (10 x 5 cm) log, twisting ends of plastic wrap to seal. Refrigerate until firm, about 15 minutes.(Make-ahead: Refrigerate for up to 2 days.)
Unwrap and roll in remaining parsley to coat.
(Make-ahead: Wrap in plastic wrap; refrigerate for up to 2 days.)
Nutritional facts per serving: about
- Fibre 1 g
- Sodium 58 mg
- Sugars 1 g
- Protein 4 g
- Calories 74.0
- Total fat 4 g
- Potassium 122 mg
- Cholesterol 10 mg
- Saturated fat 3 g
- Total carbohydrate 6 g
%RDI
- Iron 11.0
- Folate 18.0
- Calcium 4.0
- Vitamin A 11.0
- Vitamin C 15.0
