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!
Lentils and Veggies Gratin
Make this delicious lentils and veggies gratin casserole and enjoy a budget-friendly recipe your whole family will love!
Ingredients
- 200g (1 cup) red lentils, boiled for 20 minutes
- 130g (1 cup) grated feta cheese
- 1 big carrot, chopped
- 1 parsnip, chopped
- 100g (1 cup) celeriac, chopped
- 180g (2 cups) mushrooms, chopped
- 1 onion, chopped
- 4 eggs, beaten
- approx 50g (½ cup) breadcrumbs, you can use GF breadcrumbs
- 70g (½ cup) grated Parmesan
- salt and pepper to taste
- a bunch of parsley, chopped
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.
Nutrition Information
Yield
12Amount Per Serving Calories 435Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 64mgSodium 105mgCarbohydrates 71gFiber 27gSugar 7gProtein 33g
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy. I encourage you to make your own calculations using your preferred nutrition calculator.
Kim
Thursday 19th of July 2018
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!!
Ruxandra Micu
Thursday 18th of October 2018
Thank you! :) Glad you liked the recipe!
Mihaela B.
Wednesday 26th of February 2014
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.
Ruxandra
Wednesday 26th of February 2014
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!
Wahnita Yinger
Tuesday 22nd of October 2013
What is red lintels
Ruxandra
Wednesday 23rd of October 2013
Lentils are some kind of beans, very rich in protein and other nutrients. Please check wiki for more info.
melissa
Friday 13th of September 2013
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
Ruxandra
Friday 13th of September 2013
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.
Juliet
Wednesday 11th of September 2013
Hi, I was wondering whether there was an alternative to the cheese? My boyfriend is very dairy intolerant :(
Ruxandra
Wednesday 11th of September 2013
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.