Side Dishes

Hearty Lentil Gratin

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Course
Cuisine European
Servings (Default: 5)

Ingredients

  • 300 g lentils, small ones (e.. red or pardina lentils)
  • 0.5 liter ½ water
  • some broth
  • some pepper
  • 3 tablespoon white wine or mild fruit vinegar
  • 100 g sunflower seeds
  • 600 g leeks
  • some butter
  • some herb salt
  • some curry
  • 200 g cheese (Emmentaler)
  • 200 ml cream
Hearty Lentil Gratin
Hearty Lentil Gratin

Instructions

  1. Bring the lentils to the boil with 0.5 l water, cover and cook for 10 minutes. Add the stock, pepper and wine (or vinegar), simmer for another 10 minutes. The lentils should be soft but not crumble.
  2. Roast the sunflower seeds in a dry pan until golden brown. Wash the leek and cut into strips approx. 1 cm wide. Heat the butter, sweat the leek in it for a few minutes and season with herb salt and curry.
  3. Mix the leek and lentils with 100 g cheese and 1 cup of cream, place in a flat baking dish. Mix the sunflower seeds and the rest of the cheese and sprinkle over the vegetables.
  4. Bake the gratin for approx. 20 minutes at 200 ° C. The crust is a dream. Nice, crispy and hearty!
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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