More Great Recipes: Beans

Lentils Gratin


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Member since 2016

Serves | Prep Time | Cook Time

Ingredients

1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
3 medium carrots, diced
1 cup dry lentils
2 cups vegetable or chicken stock
2 ounces Parmesan cheese, grated


Heat the oil over medium-high heat in a medium saucepan.


Add the onions, garlic and carrots. Cook, stirring occasionally, for 5-7 minutes, or until all the vegetables are softened and beginning to brown.


Preheat the oven to 350 degrees.


Stir in the lentils, allowing them to toast for a minute or two.


Add the stock and stir.


Bring to a boil, then reduce to simmer. Cook until most of the stock is absorbed, about 20 minutes.


Transfer to one or multiple oven-safe dishes (or, if you’ve cooked it in a cast iron skillet, just use that!).


Sprinkle with cheese, then bake at 350 for 10-12 minutes, or until the cheese is melted and beginning to brown.


Pairs Well With


Notes

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