Lentil Vegetable Gratin (corrected recipe)

[Guest guest]

When I was putting my recipe away I forget to edit out the beef broyth and make

it vegi broth. We all know to do that though.

Julie

 

Lentil Vegetable Gratin

 

1 tablespoon olive oil

5 cups vegi broth

2 cups lentils, washed and picked over

1 onion, thinly sliced

1 carrot, grated

1 celery stalk, thinly chopped

2 cloves garlic, pressed

salt and pepper to taste

2 eggs

1/3 cup milk or soy milk

1/3 cup bread crumbs

1/2 cup grated Parmesan cheese

2 tablespoons mixed herbs, parsley. thyme,oregano

 

Saute the onion, carrot and celery in the oil until soft. Add the garlic and

saute for another minute. Add 4 cups broth, the lentils, and boil until the

lentils are cooked, about twenty, mintues. Stir occasionally and add more broth

if needed. When the lentils are cooked, drain in a colander to remove and

liquid. Add salt and pepper to taste and let cool

Beat the eggs in a bowl. Add the milk and beat some more. Add the bread crumbs,

1/4 cup cheese, herbs, and mix well. Add the cooked lentil mixture and combine

thoroughly.

Spray a glass baking dish with cooking spray and pour mixture into it. Smooth

the surface with a spatula. Sprinkle remaining cheese on top. Bake at 350

degrees for 45 minutes. Serve hot or cold.

 

 

 

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