Hearty Root Vegetable and Lentil Gratin

Name: Hearty Root Vegetable and Lentil Gratin
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Yield: 6-8 servings
Cuisine: Deutsch
Ingredients: 1 tbsp Olive oil; 1 large Leek, white and light green parts, thinly sliced; 2 cloves Garlic, minced; 150g Green or brown lentils, rinsed; 700ml Vegetable broth; 2 medium Potatoes, peeled and thinly sliced; 2 medium Carrots, peeled and thinly sliced; 1 medium Parsnip, peeled and thinly sliced; 300ml Heavy cream; 1 tsp Dried thyme; 1/2 tsp Nutmeg; 150g Gruyère or sharp cheddar cheese, grated; Salt to taste; Black pepper to taste

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This Hearty Root Vegetable and Lentil Gratin is a wholesome and deeply satisfying vegetarian dish, perfect for a cozy March evening. Layers of thinly sliced potatoes, carrots, and parsnips are combined with protein-rich lentils in a savory cream sauce, all baked until bubbly and topped with a golden-brown crust of cheese. It’s a substantial meal that’s full of flavor and nourishing ingredients.

speichern

Prep Time25 min

Cook Time90 min

Servings6-8 servings

DifficultyMedium

Equipment

9x13 inch Baking DishSaucepanWhiskMandoline (optional)

Instructions

1
Preheat oven to 190°C (375°F). Lightly grease a 9x13 inch (23x33 cm) baking dish. In a medium saucepan, heat olive oil over medium heat. Add sliced leeks and sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant.
2
Stir in the rinsed lentils and vegetable broth. Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes, or until lentils are tender but still hold their shape. Drain any excess liquid if necessary, then set aside.
3
In a separate bowl, whisk together heavy cream, dried thyme, nutmeg, salt, and pepper. Begin layering the gratin: spread half of the cooked lentils evenly in the bottom of the prepared baking dish.
4
Arrange half of the thinly sliced potatoes, carrots, and parsnips over the lentils in an overlapping pattern. Pour half of the cream mixture over the vegetables, then sprinkle with half of the grated cheese.
5
Repeat the layers: remaining lentils, remaining root vegetables, remaining cream mixture, and finally, the remaining grated cheese on top.
6
Cover the baking dish loosely with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the vegetables are tender, the sauce is bubbly, and the top is golden brown. Let rest for 10 minutes before serving.

Nutrition

Calories480 kcal

Protein20g

Fat28g

Carbohydrates

Frequently Asked Questions

Can I make this gratin vegan?

Yes, you can. Substitute heavy cream with a plant-based alternative like full-fat coconut milk or a dairy-free cream. Use a dairy-free grated cheese or a nutritional yeast topping for the cheesy flavor. Ensure your vegetable broth is vegan.

What other root vegetables can I include?

Turnips, sweet potatoes, celeriac, or rutabaga would all work well in this gratin. Adjust the slicing thickness and cooking time slightly based on the vegetable's density.

Can I assemble this gratin ahead of time?

Yes, you can assemble the entire gratin up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, remove from the fridge 30 minutes before baking and add an extra 10-15 minutes to the covered baking time.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.