Lentils and Veggies Gratin

Linte cu legume gratinate la cuptor Lentils and Veggies Gratin
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Make this delicious lentils and veggies gratin casserole and enjoy a budget-friendly recipe your whole family will love! 

This lentils and veggies gratin recipe is AAAHMAZING!! Really! I just discovered how you can make a gratin and I’ll be using this technique for all my new casserole recipes. It turns a boring casserole into a delicious comfort meal!

I saw a cooking TV show where a similar recipe was prepared and that’s where I learn this technique from. The crispy crust is delicious and it’s really not that complicated to make. Also, the filling has a rich, ‘meaty’ texture even non-vegetarians will love. 🙂

You definitely have to give this lentils and veggies recipe a try!


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Lentils and Veggies Gratin
 
Prep time
Cook time
Total time
 
Make this delicious lentils and veggies gratin casserole and enjoy a budget-friendly recipe your whole family will love!
Author:
Serves: 10-12 servings
Ingredients
  • 1 cup red lentils, boiled for 20 minutes
  • 1 cup grated feta cheese
  • 1 big carrot, chopped
  • 1 parsnip, chopped
  • 1 cup celeriac, chopped
  • 2 cups mushrooms, chopped
  • 1 onion, chopped
  • 4 eggs, beaten
  • approx. ½ cup breadcrumbs (you can use GF breadcrumbs)
  • ½ cup grated Parmesan
  • salt and pepper to taste
  • a bunch of parsley, chopped
Instructions
  1. Saute the carrot, parsnip celery root, onion and mushrooms in a little bit of olive oil for about 10 minutes.
  2. Mix the following ingredients in a large bowl: sauteed veggies and mushrooms, grated feta cheese, beaten eggs, boiled red lentils, parsley, salt and pepper.
  3. Put the composition in a previously oil coated casserole.
  4. In a separate bowl mix the breadcrumbs with grated Parmesan and spread evenly over the veggies in the casserole.
  5. Bake for 40 minutes at 180-200 degrees Celsius.
 Lentils and Veggies Gratin Casserole

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About the Author

Ruxandra

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I’m Ruxandra Micu, a food blogger with extensive experience in online marketing and design. I’m passionate about cooking, nutrition, and helping businesses grow. I want to help people live a healthier life and to teach them the benefits of a clean, vegetarian diet. Need online marketing services and want me to help you grow your blog/business? Check out my portfolio > ruxandramicu.ro < and contact me!

27 Comments on “Lentils and Veggies Gratin”

  1. Pingback: Vegan Scalloped Potatoes | Pommes Dauphinoise

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  4. 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.

    1. 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!

  5. 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

    1. 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.

  6. Hi, I was wondering whether there was an alternative to the cheese? My boyfriend is very dairy intolerant 🙁

    1. 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.

      1. 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 🙂

  7. 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 🙁

    1. 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.

      1. Nice, polite response to an inappropriately rude comment. I love your blog. Can’t wait to start trying some recipes!

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  9. Thank you for a simple but great recipe! The whole family enjoyed it. I’m looking forward to trying more recipe from your site.

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  13. 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 🙂

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