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Lentil and mushroom gratin

  • 4servings
  • 30minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Manganese, Silicon, Calcium, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 40g butter

  3. 4 large flat mushrooms, sliced thickly

  4. 1 brown onion, diced

  5. 3 cloves garlic, chopped

  6. 2 tablespoons tomato paste

  7. 4 vine-ripened tomatoes, grated

  8. 400g can brown lentils, drained

  9. cup coarsely chopped flat-leaf parsley

  10. teaspoon smoked paprika

  11. salt and pepper

  12. 4 thick slices sourdough bread

  13. cup finely grated cheddar cheese

  14. 40g butter, melted

  15. green salad or steamed vegetables, to serve

Instructions Jump to Ingredients ↑

  1. Preheat grill to high.

  2. Heat oil and butter in a large frying pan and cook mushrooms until golden and softened. Add onion and garlic and cook until translucent.

  3. Add tomato paste, tomatoes and lentils and bring to the boil. Simmer, stirring occasionally until sauce reduces by a third. Stir in half of the parsley and smoked paprika and season to taste with salt and pepper.

  4. Process sourdough until you get coarse breadcrumbs. Combine in a medium bowl with cheese, remaining parsley and melted butter.

  5. Tip lentil and mushroom mixture into a shallow 21cm x 21cm baking dish and top with breadcrumb mixture.

  6. Grill until top of gratin is golden. Serve immediately with green salad or steamed vegetables.

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