Lentil and mushroom gratin

Name: Lentil and mushroom gratin
Cook time: 25 min
Yield: 4

with crispy kumara and buttered broccoli

Ready in around 25 mins

RECIPE FACT:

Did you know that kumara are low in carbohydrates and are a rich source of fibre? They also provide iron, calcium and selenium in the diet.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE). BOIL THE KETTLE.
1. TO COOK THE LENTIL AND MUSHROOM RAGU:

Place the lentils into a sieve, rinse under running water and drain well. Slice the mushrooms. Place a non-stick frying pan over a medium heat with a drizzle of olive oil. Once hot add the diced carrot and celery to the pan and cook for 1-2 mins. Add the mushrooms and cook for 1-2 mins. Add the lentils and cook for 1-2 mins. Pour in the tomato and red wine ragu, season with salt and pepper and cook for 1-2 mins.
2. TO COOK THE GRATIN:

Place the lentil and mushroom ragu into a baking dish. Gently separate the steamed kumara slices and place on top of the ragu in a single layer – breaking up any large pieces to fill in the gaps, season with salt and drizzle with oil. Sprinkle over the cheesy crumb and place in the oven for 18-20 mins or until the crumbs are golden.
3. TO PREPARE THE BROCCOLI:

: Pour boiling water from the kettle into a pot, season with salt and place over a high heat. Cut the broccoli, cut into small bite sized pieces. Once the water is boiling add the broccoli and cook for 2-3 mins. Drain well into a sieve. Season with pepper and a knob of butter.
TO SERVE:

Spoon lentil and mushroom gratin onto plates. Dollop with parsley crème and serve with a side of buttered broccoli.