Firstly, this Root Vegetable & Lentil Gratin is simply comfort food!!
Secondly, this gratin is a simple way to get plenty of vegetables onto your plate and use up any not so perfect looking root veggies that you have lying about. I used a mix of beetroot and pumpkin but whatever you have at hand like carrots, potatoes, parsnips, celeriac, butternut squash or sweet potato will work well.
Lastly, the crunchy oat topping is a serious must though as it adds so much flavour & loveliness to a humble vegetable dish! If you don’t have or like lentils then simply leave out!
Serve with any roast meat or baked fish. Leftovers need to be kept in the fridge and are even better the next day reheated.
Another great lentil recipe is my Creamy Mushroom, Spinach and Lentil Chicken or my Squash, Lentil and Pistachio Salad.
Serves 6 as a side.
- 250ml cream
- 150ml vegetable stock
- 3 garlic cloves, minced
- 1 tsp ground nutmeg
- 100g parmesan
- 200g spinach or leafy greens
- 300g raw beetroot, thinly sliced
- 300g raw squash, pumpkin or sweet potato; thinly sliced
- 1 x 400g tin green lentils, drained and rinsed
- 50g feta cheese
- 50g walnuts
- 50g oats or pinhead oatmeal
- Heat the cream, stock, garlic, nutmeg and parmesan together in a saucepan and reduce by one third in volume.
- Remove from the heat and stir the spinach through before seasoning with salt and pepper.
- Spread half of the beetroot slices on the bottom of a large ovenproof dish followed by some of the cream mixture and two tablespoons of the lentils. Repeat with half of the squash slices. Continue until all the raw vegetables and lentils are used up. Top the last layer with the remainder of the cream mix.
- Blitz the feta, walnuts and oats together in a food processor and sprinkle over the top.
- Bake in the oven at 200°C/180°C fan/400°F for 45 minutes.
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