Lentil Gratin with Vegetables and Sausage
A lentil gratin featuring fresh vegetables and sausage, a hearty dish from the gratin category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g brown lentils
- 0.75 l vegetable broth (from the can)
- 450 g waxy potatoes
- 2 stalks leeks
- 1 Carrot
- 1 bulb fennel
- 400 g coarse pork sausage
- 2 Eggs
- 1 cup heavy cream
- 100 g grated Gouda cheese
- Salt
- Pepper
Instructions
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1.
Bring lentils with vegetable broth to a boil and simmer covered on low heat for 50–60 minutes. Peel, wash potatoes, cover them almost entirely with water in a pot and cook covered for 10 minutes. Wash leeks, trim ends, cut into thick pieces. Peel carrot and slice. Wash fennel, trim ends and cut lengthwise into eighths.
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2.
Add vegetables to the potatoes and simmer for another 10 minutes. Drain potatoes and vegetables, let them drain well, and mix with cooked lentils. Slice sausage into thick rounds and fold in. Whisk eggs with cream and cheese, season with salt and pepper, then combine with the lentil mixture. Pour into a heat‑proof dish and bake at 200 °C for about 35 minutes.