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By Kevin

Leek & Puy Lentil Gratin With a Crunchy Feta Topping

6 steps
Prep:10minCook:40min
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.
Updated at: Thu, 17 Aug 2023 08:49:48 GMT

Nutrition balance score

Unbalanced
Glycemic Index
41
Low
Glycemic Load
16
Moderate

Nutrition per serving

Calories758 kcal (38%)
Total Fat58.3 g (83%)
Carbs38.3 g (15%)
Sugars6.8 g (8%)
Protein18.8 g (38%)
Sodium1161.7 mg (58%)
Fiber5.3 g (19%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat the oven to 180°C fan.
Step 2
Put the butter and garlic into a roasting tin and pop into the oven to melt while you get on with slicing the leeks.
Step 3
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.
Step 4
After 20 minutes, stir through the Puy lentils, crème fraiche 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
Step 5
brown on top.
Step 6
Serve the gratin hot, with a mustard or balsamic dressed green salad alongside.
View on The Green Roasting Tin
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Notes

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Easy
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One-dish