Lentils Gratin
  • 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
  1. Heat the oil over medium-high heat in a medium saucepan.
  2. Add the onions, garlic and carrots. Cook, stirring occasionally, for 5-7 minutes, or until all the vegetables are softened and beginning to brown.
  3. Preheat the oven to 350 degrees.
  4. Stir in the lentils, allowing them to toast for a minute or two.
  5. Add the stock and stir.
  6. Bring to a boil, then reduce to simmer. Cook until most of the stock is absorbed, about 20 minutes.
  7. Transfer to one or multiple oven-safe dishes (or, if you’ve cooked it in a cast iron skillet, just use that!).
  8. Sprinkle with cheese, then bake at 350 for 10-12 minutes, or until the cheese is melted and beginning to brown.
From the Kitchen of Jimmy Dreese