Lentil Vegetable Gratin with Sausage

Ingredients

• 300 g brown lentils
• 0.75 l vegetable broth (unsalted)
• 500 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

1. 1.

   Bring lentils with vegetable broth to a boil and simmer covered over low heat for 50 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 quarter lengthwise. Add vegetables to the potatoes and simmer for another 10 minutes. Drain potatoes and vegetables, let them drain well, then mix with cooked lentils. Slice sausage into thick rounds and fold in. Whisk eggs with cream and cheese, season with salt and pepper, and combine with the lentil mixture. Transfer to a heat‑proof dish and bake at 200°C for about 35 minutes.