Cheese And Lentil Gratin From Joanna Lumley Recipe
Servings: 4
Ingredients
- 1 Tbsp. Oil
- 1 x Onion, minced
- 1 x Carrot, minced
- 1 x Celery stick minced
- 6 ounce Red lentils
- 1 x Clove garlic crushed
- 1/4 pt Water
- 4 ounce Grated vegetarian cheese
- 2 Tbsp. Minced parsley
- 1 x Free-range egg, beaten Salt and pepper
- 2 Tbsp. Wholemeal breadcrumbs
- 2 tsp Sesame seeds
Directions
- 1. Heat oil in a pan, add in onion and fry until soft. Add in carrot, celery, lentils, garlic and water and cover. Bring to boil then simmer for 20 min or possibly till all water is absorbed. Add in 3oz / 75g of the cheese, the parsley and the egg to the lentil mix and stir thoroughly.
- Season well and spoon into a 1 1/2pint / 750ml shallow ovenproof dish and smooth the top.
- 2. Mix breadcrumbs with sesame seeds and the remaining cheese and sprinkle over the top. Bake in pre-heated oven at 180 C/350 F/Gas Mark 4 for 45 min till topping is golden and crisp. Serve warm with homemade tomato sauce, or possibly alternatively cool with a crisp green salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 4 servings | |
| Calories 207 | |
| Calories from Fat 42 | 20% |
| Total Fat 4.77g | 6% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 23mg | 1% |
| Potassium 526mg | 15% |
| Total Carbs 29.91g | 8% |
| Dietary Fiber 14.1g | 47% |
| Sugars 2.75g | 2% |
| Protein 11.8g | 19% |
