SAVORY FIESTA LENTILS CHEESECAKE
Allow me this chance to prove that this is one easy recipe to make and you are going to be glad you discovered it here with me! I have always loved lentils and have enjoy them in many styles of dishes. This is an original recipe created in my home kitchen and I am proud to share it with you and to enter it in the Canadian Lentil Recipe Revelations Challenge 2015 that is underway. You will also find my recipe linked on their Pinterest board as well as on mine and I would love for you please go and love it there too!
https://www.pinterest.com/cdnlentils/2015-lentil-recipe-revelations-challenge/
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| Hot from the oven! |
- 2 cups cooked tender green lentils
- 2 Tablespoons Olive Oil
- 1/4 cup small diced carrot
- 1/4 cup small diced celery
- 1/2 cup small diced onion
- 3 cloves garlic, minced
- 1/4 cup small diced green bell pepper
- 1/4 cup minced pickled jalapeno pepper, divided
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dry oregano
- 1/2 teaspoon paprika
- 16 ounces cream cheese, at room temperature
- 12 ounces Ricotta cheese, drained well
- 8 ounces shredded Parmesan cheese
- 10 ounces shredded Queso Fresco cheese, reserving 4 ounces for a topping
- 4 large eggs, beaten with a fork in a small bowl until bright yellow
- 1/4 teaspoon ground cayenne pepper
- Zest of one medium sized lemon
- 1 Tablespoon lemon juice
- 1 Tablespoon butter for coating pan
DIRECTIONS for Preparing the Lentil CHEESECAKE
- Turn the oven to 350 and allow it to preheat.
- Begin with 4 cups of water in a medium sized sauce pan and add 2 cups of dry green lentils. Bring to a boil over high heat, Reduce heat to a simmer and cover pot with a lid and cook until the lentils as tender, but do not overcook. Drain in a colander and set aside.
- Next, place the olive oil in a skillet and heat over medium-high heat. When the oil begins to simmer, add in carrot, celery, onion, garlic, bell pepper, and jalapeno pepper, Cook for 4 minutes stirring occasionally. Stir in sea salt, black pepper, cumin, oregano and paprika. Cook for 1 minute longer and remove from heat drain and set aside
- In a medium sized mixing bowl, add in the cream cheese, drained Ricotta cheese, Parmesan cheese, eggs, cayenne pepper, lemon zest and lemon juice. Mix with an electric mixer until smooth. Fold in the 6 ounces of shredded Queso Fresco cheese and the drained cooked lentils until evenly distributed into the cheese mixture.
- Smear the butter on the inside and up the sides of a 9-inch springform pan, Coating the surface thoroughly.
- Spoon half of the cheese-lentil mixture into the bottom of the prepared pan.
- Spoon and spread out the sautéed vegetable mixture completely covering the cheese-lentil layer.
- Spread the remainder of the cheese-lentil mixture atop the sautéed vegetable layer.
- Place the pan on a baking pan and place it in the preheated oven. Bake for 60 minutes or until a toothpick comes out clean when inserted into the center of the cheesecake to test it. Remove from the oven and allow it to slightly cool on a wire rack.
Fiesta Toppings Ingredients
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| A serving of Savory Fiesta Lentils Cheesecake |
- 2 Roma Tomatoes, diced small after seeds and inside pulp are removed
- 1/2 cup cilantro leaves, rough chopped plus 2-3 sprigs for side garnishing
- 3 cleaned green onions, sliced into 1/8-inch circles using both the bottoms and green tops
- 1/4 cup sliced black olives
- 1 large avocado, seed and peel removed and diced
- 1 cup shredded iceberg lettuce
Reminder that you'll have the reserved 4 ounces of shredded Queso Fresco Cheese and the remaining 1/8 cup of minced pickled jalapenos from the cheesecake ingredient list above that are also toppings.
Topping and serving the baked Savory Fiesta Lentil Cheesecake
- Unlatch and remove the outer side of the springform pan. Leave the metal bottom in place and transfer to a serving piece (I used a cake plate).
- Spread a 2 to 3 inch circle using the remaining 4 ounces of shredded Queso Fresco cheese scattering it from the top outer edge of the cheesecake inward toward its center.
- Create an inside circle of the diced tomatoes
- Create a circle of chopped cilantro leaves
- Sprinkle top the sliced black olives
- Sprinkle atop the green onions
- Sprinkle atop the remaining minced pickled jalapeno peppers
- Scatter pieces of the diced avocado
- Place the shredded lettuce around the outer rim of the cake and garnish with reserved cilantro leaves and now you are ready to present over ahhhs... and serve!
To Serve, using a sharp knife, slice wedges from the cheesecake and lift the wedge from the metal bottom transferring each slice onto a serving plate along with some lettuce and garnish. Makes 8-12 servings depending on the size of the slices you make! Store any leftovers in the refrigerator in a covered container. These slices make wonderful lunches.
This creamy, hearty and savory cheesecake is ready to be eaten and enjoyed. Let me know if you like it in a comment here or a like on Pinterest. Great eats are meant to be prepared, shared and talked about! Here's hoping you talk about this one for a long time!
I know that several family members and friends are going to make this because not only is it uniquely favorable, it is vegetarian and gluten-free. I did not set out to make it either and only after I created this divine dish did I realize that it was so unique. Sometimes when we cook, we cook to make it taste good without having any dietary restrictions. We don't deliberately forget that others do have restrictions and in-tolerances and that they contend with limitations while looking for a great recipe.
HAPPY to deliver one just about anyone can make and enjoy! Besides, I told you it was going to be easy!
Thank you for stopping by...
Nancy Manlove
Designing Gourmet
