Phyllo-Crusted Goat Cheese and Lentil Pie

Ingredients

  • 1 fennel bulb
  • 1 red bell pepper
  • 1 medium onion
  • 2 teaspoon(s) fennel seeds
  • Kosher salt
  • 8 ounce(s) soft goat cheese
  • Freshly ground pepper
  • + 9 more ingredients
    • 1 stick(s) unsalted butter
    • Fourteen 9-by-14-inch sheets of phyllo dough
    • 2 clove(s) garlic
    • 1 tablespoon(s) chopped thyme leaves
    • 1 tablespoon(s) red wine vinegar
    • 2 tablespoon(s) extra-virgin olive oil
    • 1 cup(s) French green lentils
    • 2 cup(s) water
    • 0.25 cup(s) chopped mint

In a large saucepan, heat the olive oil. Add the onion, fennel, red pepper and garlic and cook over moderately high heat until softened, about 5 minutes. Stir in the lentils, fennel seeds and a pinch of salt. Add the water and bring to a simmer. Cover and cook over low heat until the lentils are ...

View full recipe at Food & Wine

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