Lentil and Leek Casserole
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 5 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g lentils
- 600 ml vegetable stock, unsalted
- Seasoned Salt
- pepper from the grinder
- 2 tablespoon apple cider vinegar
- 500 g leek
- 20 g butter
- 50 g sunflower seeds
- 50 g cheese (Gouda)
- 100 g sour cream
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Wash the lentils, soak them in the unsalted vegetable stock for 3-4 hours and cook until soft in 20-30 minutes. Only then season with herb salt, pepper and fruit vinegar.
- Wash the leek, cut into strips, sauté in butter and season with herb salt and pepper. Mix the leek with the cooked lentils, season to taste and pour into a possibly greased baking dish (I don`t grease the dish ).
- Lightly roast the sunflower seeds in a dry pan over a mild heat. Scatter the roasted sunflower seeds and grated cheese over the casserole. Finally, spread the sour cream on top and bake at 200 ° C on the second rack from the top in the oven for about 30 minutes.
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