Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Cheese and lentil gratin

11 September 2006
Cheese and lentil gratin

Ingredients

1tbs oil
1 onion chopped
1 carrot chopped
1 celery stick chopped
6oz/150g red lentils
1 clove of garlic crushed
¾pt/420ml water
4oz/300g grated vegetarian cheese
2tbs chopped parsley
1 free-range egg beaten
Salt and pepper
2tbs wholemeal breadcrumbs
2tbs sesame seeds

Heat oil in a pan. Add onions and fry until soft. Add carrot celery lentils garlic and water and cover. Bring to boil then simmer for 20 minutes or until all water is absorbed. Add 3oz/75g of the cheese the parsley and the egg to the lentil mixture and stir thoroughly. Season well and spoon into a 1½ pint/750ml shallow ovenproof dish and smooth the top.

Mix breadcrumbs with the sesame seeds and the remaining cheese and sprinkle over the top. Bake in a pre-heated oven at 180°C/350°F/gas mark 4 for 45 minutes until topping is golden brown and crisp. Serve hot with home-made tomato sauce or cold with a crisp green salad.

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