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.

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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
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