Lentils Gratin with Vegetables
Prepare to be wowed by the incredible flavors of this lentils gratin casserole, a budget-friendly dish that’s destined to become a family favorite! Trust me, this recipe is an absolute game-changer!
I stumbled upon this gratin technique while watching a cooking TV show, and I’ve been hooked ever since. The secret lies in achieving that perfect crispy crust, transforming an ordinary casserole into a culinary masterpiece!
This lentil gratin with vegetables has a rich, ‘meaty’ texture, even the most ardent meat lovers won’t be able to resist. Plus, it’s surprisingly simple to whip up! Whether you’re a seasoned vegetarian or just looking to incorporate more plant-based meals into your diet, this lentils gratin is a must-try. Go ahead, give it a whirl—you won’t be disappointed!
How to create the perfect gratin – technique tips & tricks
Creating the perfect gratin involves a combination of technique, ingredients, and attention to detail. Here are some tips and tricks to help you master the art of making a delicious gratin:
- Choose the Right Ingredients: Use high-quality ingredients for the best flavor and texture. Opt for fresh vegetables, flavorful cheeses, and well-cooked grains or proteins like lentils.
- Prep Ingredients Properly: Ensure that your vegetables are washed, peeled (if necessary), and cut into uniform pieces to ensure even cooking. If using grains or proteins, cook them according to your recipe’s instructions before assembling the gratin.
- Layer Ingredients Thoughtfully: Layer your ingredients evenly in the baking dish to ensure that each bite has a balanced combination of flavors and textures. Start with a base layer of grains or proteins, followed by a layer of vegetables, cheese, and any other ingredients.
- Season Well: Season each layer of the gratin with salt, pepper, and other herbs or spices to enhance the overall flavor profile. Be mindful not to oversalt, as some cheeses may already be salty.
- Create a Creamy Sauce: If your recipe calls for it, make a creamy sauce to bind the ingredients together and add richness to the gratin. Use a combination of butter, flour, milk, and cheese to create a velvety sauce that coats the ingredients evenly.
- Top with a Crunchy Crust: The key to a perfect gratin is the golden-brown crust on top. Sprinkle breadcrumbs, grated cheese, or a mixture of both over the top of the gratin before baking to create a crispy, flavorful crust.
- Bake Until Golden and Bubbly: Place the gratin in a preheated oven and bake until the top is golden brown and the mixture is hot and bubbly throughout. Keep an eye on the gratin as it bakes to prevent it from burning.
- Let it Rest: Allow the gratin to cool for a few minutes before serving to allow the flavors to meld together and the sauce to thicken slightly. This will also prevent anyone from burning their mouths on the hot cheese!
By following these tips and tricks, you’ll be able to create a perfect gratin every time—one that’s rich, flavorful, and irresistibly delicious. Enjoy experimenting with different ingredient combinations and flavors to create your own signature gratin recipe!
Meal prep tips
To streamline the preparation of your lentils and veggies gratin and make it more convenient for busy weeknights, here are some meal prep tips:
- Pre-Cook Lentils: Cook the lentils ahead of time and store them in an airtight container in the refrigerator. Pre-cooking the lentils will save you time on the day you plan to make the gratin.
- Chop Veggies in Advance: Wash, peel, and chop the vegetables needed for the gratin, such as carrots, celery, onions, and any other veggies you plan to include. Store them in airtight containers or resealable bags in the refrigerator until ready to use.
- Prepare Cheese Mixture: If your recipe calls for a cheese mixture or sauce, you can prepare it in advance and store it in the refrigerator. This way, all you have to do is assemble the gratin when you’re ready to bake it.
- Assemble Ahead of Time: You can assemble the gratin in its baking dish ahead of time, cover it tightly with plastic wrap or aluminum foil, and store it in the refrigerator until you’re ready to bake it. This is especially helpful if you’re hosting guests or want to have a ready-made meal waiting for you after a busy day.
- Freeze for Later: If you want to prepare the gratin even further in advance, you can assemble it and then freeze it unbaked. Simply thaw it in the refrigerator overnight before baking according to your recipe’s instructions.
By prepping some or all of these components in advance, you’ll save valuable time and effort when it comes to making your lentils and veggies gratin on busy weeknights.
Looking for more delicious gratins? Check out these:
- Sweet Potato Gratin with Gruyere Cheese
- Spinach and Cauliflower Gratin
- Keto Cauliflower Mac and Cheese (Low Carb)
Lentils Gratin
Ingredients
Instructions
- Saute the carrot, parsnip celery root, onion and mushrooms in a little bit of olive oil for about 10 minutes.
- Mix the following ingredients in a large bowl: sauteed veggies and mushrooms, grated feta cheese, beaten eggs, boiled red lentils, parsley, salt and pepper.
- Put the composition in a previously oil-coated casserole.
- In a separate bowl mix the breadcrumbs with grated Parmesan and spread evenly over the veggies in the casserole.
- Bake for 40 minutes at 180-200 degrees Celsius.
If you make this, please leave a review and rating if you liked this recipe! ★★★★★
Very good! Made this last week.
I wasn’t a fan of lentils, but I must say that this recipe is ahhh-mazing indeed! I would love to make it again.
I love your blog, btw!!
Thank you! 🙂 Glad you liked the recipe!
Buna!Arata delicios!Eu cu linte nu am incercat varianta aceasta, chiar nu stiu de ce?!Dar acum ca am vazut ce bine arata , o voi prepara neaparat!Ma poticnesc mereu cand vreau sa prepar naut ,mei,linte …nu imi vin idei prea repede!Caut retete peste tot , mai inventez eu combinatii , dar inca nu sunt multumita…!Nautul tind de fiecare data sa il transform in hummus , ca i-am innebunit pe ai mei :)!Lintea la fel , imi place sub forma de pateu!Diversitatea retetelor tale e mare , asa ca ma bucur cand ma inspira ceva bun!Te salut! Mihaela B.
Buna Mihaela!
Ma bucur ca iti place!
Cu nautul si meiul ma cam chinui si eu…tot asa numai hummus fac din naut..aa si falafel :)) In schimb linte mananc fff des si experimentez mereu cu ea. De obicei fac chiftelute, supe, mancaruri la tava cum e aceasta. Te sfatuiesc sa folosesti linte rosie. E mult mai buna la gust, arata mai bine si se fierbe ff repede (in max. 15 minute). Am facut zilele trecute o mancare de linte, ff buna a iesit! Cu siguranta o sa mai refac reteta si o sa o pun pe blog.
Te pup!
What is red lintels
Lentils are some kind of beans, very rich in protein and other nutrients. Please check wiki for more info.
i tried this recipe with high hopes mine turned out very dry and im guessing the recipe in the pick is a bit different the the recipe given as that is clearly not just parm on the top i will try it again with some tweaks to get it right
I’m sorry to hear that. Did you follow the exact quantities in the recipe? Mine was actually gooey and moist in the middle, because of the cheese, and crunchy on the outside. On top it’s just parmesan mixed with breadcrumbs, that’s how you make the gratin crunchy texture.
Hi, I was wondering whether there was an alternative to the cheese? My boyfriend is very dairy intolerant 🙁
Hi Juliet! You can use crumbled tofu inside the composition. On the outside, for the gratin effect, you can use 2-3 Tbsps of nutritional yeast mixed with 2 egg yolks and breadcrumbs. This way you’ll replace parmesan and still achieve that crunchy texture and nice color.
I forgot to mention how to do it. The last step in the recipe is to achieve the gratin effect. So instead of mixing Parmesan with breadcrumbs, you’ll mix nutritional yeast with breadcrumbs, spread it evenly, then pour whisked egg yolks over, and using a brush, spread them all over the casserole. Hope this helps 🙂
When I signed up for this I mistakenly though this was vegan. The dairy & egg industry is just as vile, deadly & bloody as the meat industry. I have to find out how to unsubscribe 🙁
Sheryl, feel free to unsubscribe. I am vegetarian and my recipes are vegetarian also. If you’ve read any of my posts then you would probably know that I DO NOT encourage the consumption of dairy and egg products from supermarkets/industrialized sources, ONLY from FARMERS who treat their animals accordingly. I, for example, only eat eggs and dairy products from a safe source (a friend of mine has a small farm). Those are happy animals, non-GMO fed and hormone-free.
Nice, polite response to an inappropriately rude comment. I love your blog. Can’t wait to start trying some recipes!
Thanks Kij! Hope you’ll like them! 🙂
Thank you for a simple but great recipe! The whole family enjoyed it. I’m looking forward to trying more recipe from your site.
That’s great to hear Monica! I’m really glad you and your family liked it.
great recipe! I like the simplicity and the ability to mix your own blend of vegetables!
Thank you! Glad you like it!
Thanks! Love your website!
Tocmai am terminat aceasta reteta , si desi nu sunt un fan linte rosie pot spune cu inima deschis ca m-am indragostit ! Pentru ca nu imi place lintea am avut asteptari foarte mici, dar e nemaipomenita 😀 I really like your website ! Keep up the good work 🙂
Super! Ma bucur tare mult ca ti-a placut 😀 Sa incerci si drobul cu linte, e minunat!