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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- Bake the gratin for approx. 20 minutes at 200 ° C. The crust is a dream. Nice, crispy and hearty!
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