Portobello mushrooms with lentils and deep-fried goat's cheese

Serves: 4 (Lunch or side dish)
Preparation time: 30 minutes
Time in the oven: 30 minutes

Ingredients:
-       4 portobello mushrooms
-       75 grams red lentils
-       1 thin leek, sliced into thin rings
-       1 tub Easy Pasta Sauce
-       4 sprigs fresh parsley, finely chopped + extra for serving
-       olive oil
-       salt and pepper
-       200 grams matured goat's cheese
-       1 egg, beaten
-       50 grams breadcrumbs
-       oil for deep-frying

Preparation:
1.       Clean the portobello mushrooms and remove the stems.
2.       Preheat the oven to 180 °C and grease an oven dish with olive oil.
3.       Rinse the lentils and cook in plenty of water for eight minutes until done. Drain the lentils.
4.       Heat a tablespoon of olive oil in a frying pan and gently fry the leeks on medium-high heat until soft.
5.       Add the lentils, finely chopped parsley, and four tablespoons of the Easy Pasta Sauce.
6.       Spoon the rest of the Easy Pasta Sauce evenly over the bottom of the oven dish and place the portobello mushrooms on top.
7.       Divide the lentil filling between the mushrooms and bake in the oven for 30 minutes.
8.       Cut the goat's cheese into ½ cm slices and first dip them in the beaten egg and then in the breadcrumbs.
9.       Preheat the deep-frying oil to 180 °C. You can use a deep fryer or a small saucepan on the stove, as you only need a little bit of oil.
10.   Fry the slices of goat's cheese until golden brown and drain them on kitchen towel.
11.   Serve the portobello mushrooms with the goat's cheese and sprinkle over a little extra parsley.