Lentil Gratin

Heat the oil over medium-high heat in a medium saucepan. Add the onions, garlic and carrots. Cook, stirring occasionally, for 5-7 minutes, or until all the vegetables are softened and beginning to brown.

Preheat the oven to 350F.

Stir the lentils into the vegetable mixture, allowing them to toast for a minute or two before adding the stock. Then add the stock.

Bring to a simmer, then lower the heat to medium-low and cook until most of the stock is absorbed, about 15-20 minutes.

Divide the lentils among two to three individual gratin dishes. Sprinkle with grated Parmesan, then bake at 350F for 10-12 minutes, or until the cheese is melted and beginning to bubble. Serve in the gratin dishes.