Lentil and Egg Gratin

    45 min

    This hearty dish is easy to make, tastes delicious and packed full of protein. Lentils, eggs and cheese are grilled together in a creamy white sauce.

    4 people made this

    Serves: 8 

    • 500ml salted water
    • 1 litre milk
    • 1 tablespoon cornflour
    • 100g butter
    • 100g plain flour
    • 250g uncooked lentils
    • 4 boiled eggs, halved lengthways
    • salt and pepper to taste
    • grated cheese as needed

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Make the white sauce: Melt the butter in a saucepan over medium heat, then add the flour and cornflour. Quickly stir until smooth. Add the cold milk all at once and cook on low heat, stirring frequently, until thick. If you start seeing some lumps in the sauce, then use a whisk to smooth them out. Season with salt and pepper and set aside.
    2. Rinse the lentils and remove any foreign bodies. Add the lentils to a pressure cooker. Add some salt, seal the cooker and cook on low heat for 20 minutes after it starts whistling. Let the cooker depressurise before opening it.
    3. Preheat the grill. Grease a large baking tin. Mix the lentils and the white sauce then pour the mixture into the tin. Push the eggs into the lentils, so that they are covered. Sprinkle with grated cheese and grill for a few minutes or until golden on top.

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