Crunchy-topped lentil gratin

Cooking Vegetarian Crunchy-topped lentil gratin

This cheesy lentil bake is a great recipe as a side to a larger menu or as a vegetarian main. Its easy to cook in the one pan as well, which means less cleaning for you

Lables: High fibre Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 200C/180C fan-forced.
  2. Combine the lentils, onion, capsicum, tomato, garlic, nutmeg, stock powder, bay leaves, oil, 1/2 the thyme and 3 cups of water in a 2-litre (8-cup-capacity) ovenproof dish. Cover tightly with foil. Bake for 45 minutes or until almost all the liquid has evaporated.
  3. Stir in zucchini. Bake, covered, for a further 10 minutes or until liquid has evaporated.
  4. Combine breadcrumbs, cheese and remaining thyme in a small bowl. Sprinkle over lentil mixture. Spray with oil. Bake for a further 15 minutes or until golden on top. Sprinkle with extra thyme. Serve.

If you liked the recipe "Crunchy-topped lentil gratin", tell your friends about it!

375g packet dried French-style lentils, rinsed
1 brown onion, chopped
1 red capsicum, chopped
2 tomatoes, chopped
2 garlic cloves, sliced
Large pinch ground nutmeg
2 tsp Massel vegetable stock powder
2 dried bay leaves
2 tbsp extra virgin olive oil
1 tbsp chopped fresh thyme leaves, plus extra to serve
1 large zucchini, chopped
3/4 cup fresh breadcrumbs
3/4 cup grated gruyère cheese
Olive oil cooking spray

Adv

Autors
Preparation time
10
Cooking time
1:10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
Posted by

Rate the recipe Crunchy-topped lentil gratin

total votes: 1

You may need it

View product

Mixing Bowl Set

Check price
Hurry up
View product

Food Storage Container Set

Check price
Hurry up
View product

Kitchen Utensil Set

Check price
Hurry up

No comments