Lentil And Mushroom Gratin Recipe

Recipe By Slurrp

Lentil and Mushroom Gratin is a hearty and flavorful vegetarian dish that combines the earthy flavors of lentils and mushrooms with a creamy and cheesy topping. This gratin is packed with protein and fiber from the lentils, and the mushrooms add a meaty texture. The dish is baked until golden and bubbly, creating a deliciously satisfying meal that is perfect for a cozy dinner or a holiday gathering.

4.6
27 Rating -
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Vegdiet
30minstotal
30m.total
Lentil And Mushroom Gratin
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Ingredients for Lentil And Mushroom Gratin Recipe

  • 1/4 cup Lentils, Rinsed And Drained
  • 1/2 cup Mushrooms, Sliced
  • 1/4 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/2 cup Vegetable Broth
  • 1/4 teaspoon Dried Thyme
  • As required Salt And Pepper To Taste
  • 1/2 tablespoon Olive Oil
  • 1/2 tablespoon Butter
  • 1/2 tablespoon All Purpose Flour
  • 1/2 cup Milk
  • 1/4 cup Grated Cheese
  • 0.13 cup Breadcrumbs

Directions: Lentil And Mushroom Gratin Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 375°F (190°C) and grease a baking dish.
  • STEP 2.In a large skillet, heat olive oil over medium heat. Add onions and garlic and cook until softened.
  • STEP 3.Add mushrooms and cook until they release their moisture and start to brown.
  • STEP 4.Add lentils, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer until lentils are tender.
  • STEP 5.In a separate saucepan, melt butter. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth. Cook until thickened.
  • STEP 6.Remove from heat and stir in grated cheese until melted. Season with salt and pepper.
  • STEP 7.Combine the cooked lentil mixture with the cheese sauce and transfer to the greased baking dish.
  • STEP 8.Sprinkle breadcrumbs over the top and bake for 25-30 minutes, or until golden and bubbly.
  • STEP 9.Serve hot and enjoy!

Cooking Tips

  • You can use any type of lentils for this recipe, but green or brown lentils work best as they hold their shape well.
  • Feel free to add other vegetables like spinach or bell peppers for added flavor and nutrition.
  • If you prefer a vegan version, you can substitute the butter and milk with plant-based alternatives.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the gratin in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
  • Serve the lentil and mushroom gratin as a main dish with a side salad or crusty bread for a complete meal.
Nutrition
value
171
calories per serving
11 g Fat9 g Protein8 g Carbs8 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    9g
  • Carbs
    8g
  • Fiber
    8g

MacroNutrients

  • Carbs
    8g
  • Protein
    9g
  • Fiber
    8g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    251mg
  • Iron
    3mg
  • Vitamin A
    1958mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    79mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    67mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    73mg
  • Manganese
    2mg
  • Phosphorus
    173mg
  • Selenium
    8mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp