Leek and Puy Lentil Gratin with a Crunchy Feta Topping
A creamy, cheesy, and deeply comforting dish, Rukmini Iyer's one-tin vegetarian gratin also happens to be packed with nutritious Puy lentils.
This filling gratin, with its crisp feta topping, is perfect comfort food – the dining equivalent of sitting cosily on the sofa under a blanket. It’s good for batch cooking for the week ahead, as any leftovers will keep well for a couple of days in the fridge. This dish is a favourite among friends who helped try out the recipes.
|3 cloves of||garlic, crushed|
|500g||leeks, thinly sliced|
|2 tsp||sea salt|
|freshly ground black pepper|
|500g||vac-packed cooked Puy lentils|
|125g||feta cheese, crumbled|
|50g||panko or fresh white breadcrumbs|
|1 tbsp||olive oil|
Preheat the oven to 180°C fan/200°C/gas 6. Put the butter and garlic into a roasting tin and pop into the oven to melt while you get on with slicing the leeks.
Mix the sliced leeks with the melted garlic butter, season well with the sea salt and black pepper, then return to the oven to roast for 20 minutes.
After 20 minutes, stir through the Puy lentils, crème fraîche and another good scatter of sea salt, then top with the feta cheese and breadcrumbs. Drizzle with the olive oil, then return to the oven for a further 20–25 minutes, until golden brown on top.
Serve the gratin hot, with a mustard or balsamic dressed green salad alongside.