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–+ servings
Lentils Gratin with Vegetables Linte gratinata la cuptor

Lentils Gratin

A hearty, budget-friendly lentils and veggies gratin baked with a golden breadcrumb-Parmesan crust. Red lentils, root vegetables and mushrooms come together for a comforting vegetarian main in about 50 minutes.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Choose Serving Size 6

Ingredients 

  • 1 cup red lentils boiled for 20 minutes
  • 1 cup feta cheese grated
  • 1 carrot chopped
  • 1 parsnip chopped
  • 1 cup celeriac chopped
  • 2 cups mushrooms chopped
  • 1 onion chopped
  • 4 eggs beaten
  • 1 cup breadcrumbs you can use GF breadcrumbs
  • 1 cup Parmesan cheese grated
  • salt and pepper to taste
  • 1 bunch 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.
  • Transfer the mixture to a previously oil-coated casserole dish.
  • 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, until the top is golden.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven to keep the crust crisp. Serve warm with a fresh green salad.