Healthy Recipes Blog

Here’s another favourite recipe of mine using lentils (you know how much I love them!). This makes a great dinner, served with some salad and bread…

Lentil & Mushroom Gratin - serves 4

Lentil mixture

2 tbsp oil
1 chopped onion
1 chopped carrot
1 crushed clove garlic
250g (8oz) red lentils
600 ml (1 pint) water
2 tbsp soy sauce
salt & pepper

Mushroom filling

25 g (1 oz) margarine
250 g (8 oz) sliced flat mushrooms
2 crushed cloves garlic
3 tbsp chopped parsley

75 g (3 oz) grated cheese (fat-reduced)

Heat oil in pan and fry onions, carrot and celery for 10 minutes until soft. Add remaining ingredients for the lentil mixture plus salt and pepper to taste. Cover and simmer for about an hour, until lentils are tender.

Prepare mushroom filling by melting margarine in a frying pan. Add mushrooms and fry for 2 minutes while stirring. Mix in the garlic, parsley and salt and pepper to taste.

Place half the lentil mixture in an oiled ovenproof dish. Spread the mushrooms over the top, then the remainder of the lentil mixture on top of that. Sprinkle on the grated cheese and bake in a pre-heated oven 190°C (375°F, Gas Mark 5) for 20 to 25 minutes untilo the top is golden and bubbling.

Serve with salad and crusty bread.