Select a size: | | | |
| Prep Time Cook Time |
Servings 3 | Difficulty Easy |
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- ½ whole Medium Yellow Onion, Diced
- 2 cloves Garlic, Minced
- 3 whole Medium Carrots, Diced
- 1 cup Dry Lentils
- 2 cups Vegetable Or Chicken Stock
- 2 ounces, weight Parmesan Cheese, Grated
Preparation Instructions
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.
