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

Recipe «Crunchy-topped lentil gratin» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.