Name: Crunchy-topped lentil gratin
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 1
Ingredients: 375g packet dried French-style lentils, rinsed; 1 brown onion, chopped; 1 red capsicum, chopped; 2 tomatoes, chopped; 2 garlic cloves, sliced; Large pinch ground nutmeg; 2 tsp vegetable stock powder; 2 dried bay leaves; 36.40 gm extra virgin olive oil; 20.00 ml chopped fresh thyme leaves, plus extra to serve; 1 large zucchini, chopped; 187.50 ml fresh breadcrumbs; 187.50 ml grated gruyère cheese; Olive oil cooking spray

Crunchy-topped lentil gratin

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Prep Time:
10 minutes

Cook Time:
70 minutes

Total Time:
80 minutes

Delicious one-pan cheesy lentil bake, perfect as a side or main dish, minimizing cleanup.

Ingredients:

375g packet dried French-style lentils, rinsed
1 brown onion, chopped
1 red capsicum, chopped
2 tomatoes, chopped
2 garlic cloves, sliced
Large pinch ground nutmeg
2 tsp vegetable stock powder
2 dried bay leaves
36.40 gm extra virgin olive oil
20.00 ml chopped fresh thyme leaves, plus extra to serve
1 large zucchini, chopped
187.50 ml fresh breadcrumbs
187.50 ml grated gruyère cheese
Olive oil cooking spray

Instructions:

Preheat the oven to 200°C (180°C fan-forced).
In a 2-litre ovenproof dish, mix together lentils, onion, capsicum, tomato, garlic, nutmeg, stock powder, bay leaves, oil, half of the thyme, and 3 cups of water. Cover tightly with foil and bake for 45 minutes or until almost all the liquid has evaporated.
Gently fold in zucchini. Bake covered for 10 more minutes until liquid is absorbed.
In a small bowl, mix breadcrumbs, cheese, and the rest of the thyme. Sprinkle the mixture over the lentils. Lightly coat with oil. Bake for an additional 15 minutes until golden brown. Finish with a sprinkle of extra thyme before serving.

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