The Pioneer Woman Tasty Kitchen
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Lentil Gratin

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

This dish is hearty without being heavy. This makes it the perfect dinner for when the evenings are just starting to cool as we head into fall. If you don’t have individual gratin dishes, you could bake this in a small baking pan and add 2-4 minutes to the cooking time.

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

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.

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2 Reviews

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beegambino on 2.7.2012

This was simple and the flavors were nice.

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Stacy Makes Cents on 12.31.2011

This is really good and a wonderfully different way to serve the normal lentils. Thanks!

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