Summary

Ingredients

• 120 g lentils, reen
• 120 g lentils, (Puy)
• 3 shallot (s), peeled
• 1 large carrot (s), peeled
• 1 leek
• 80 g bacon
• 2 tablespoon clarified butter
• 1 tablespoon tomato paste
• 800 ml poultry stock
• 1 tablespoon mustard
• 200 g cheese (Emmentaler) in one piece
• 8 dumplings
• 1 large onion (s)
• 1 bunch spring onion (s)
• 50 g butter flakes
• Butter, for the mold
• salt and pepper
• some flour for the fried onions
• some oil for the fried onions

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Instructions

1. Soak the lentils in plenty of water overnight.
2. The next day, cut the shallots and the carrot into small cubes. Clean and wash the leek and dice just like the bacon. Sweat everything together in clarified butter. In the meantime, drain and add the lentils. Then the tomato paste is added and everything is infused with the broth. Cook over medium heat until almost all of the liquid has been absorbed and the lentils are cooked through. Season the lentil mix with salt, pepper and mustard and let cool down a little.
3. Preheat the oven to 200 ° C.
4. Dice the Emmentaler in half, roughly grate the other half. Halve the dumplings. Mix the cheese cubes into the lentils. Grease the gratin dish and pour in the lentil mixture. Press the Maultaschen halves into the lentils, sprinkle with cheese flakes and flakes of butter.
5. Bake the gratin in the hot oven for about 25 minutes.
6. Peel the large onion, cut into rings and dust with flour. Heat some oil in a saucepan and fry the onion rings until golden brown.
7. Clean the spring onions and cut them into rings.
8. Sprinkle the gratin with roasted and spring onions and serve.