Lentil And Mushroom Gratin Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add onions and garlic and cook until softened.
• STEP 3.Add mushrooms and cook until they release their moisture and start to brown.
• STEP 4.Add lentils, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until lentils are tender.
• STEP 5.In a separate saucepan, melt butter. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth. Cook until thickened.
• STEP 6.Remove from heat and stir in grated cheese until melted. Season with salt and pepper.
• STEP 7.Combine the cooked lentil mixture with the cheese sauce and transfer to the greased baking dish.
• STEP 8.Sprinkle breadcrumbs over the top and bake for 25-30 minutes, or until golden and bubbly.
• STEP 9.Serve hot and enjoy!

Cooking Tips

• You can use any type of lentils for this recipe, but green or brown lentils work best as they hold their shape well.
• Feel free to add other vegetables like spinach or bell peppers for added flavor and nutrition.
• If you prefer a vegan version, you can substitute the butter and milk with plant-based alternatives.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the gratin in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• Serve the lentil and mushroom gratin as a main dish with a side salad or crusty bread for a complete meal.