About this recipe: Red lentils are mixed with chestnut mushrooms and celery to form the base of this hearty gratin. The Double Gloucester cheese and oat topping becomes lightly browned and crunchy during the few minutes in the oven. Serve with a tomato salad and green vegetables, such as broccoli and courgettes.
Cook the onion and celery with 2 finely chopped garlic cloves and 1 tbsp chopped fresh oregano. * In step 2, add a pinch each of curry powder and ground cumin with the mushrooms. * To make a mixed lentil gratin, cook the onion with 1 chopped garlic clove (omit the celery). Instead of mushrooms, add 1 chopped fennel bulb and 2 sliced small leeks, and cook for about 5 minutes or until softened. Add 125 g (4½ oz) split red lentils, 125 g (4½ oz) Puy lentils and the stock, and cook as in the main recipe. Transfer to a shallow ovenproof dish and top with a mixture of 100 g (3½ oz) fresh brown breadcrumbs, 50 g (1¾ oz) freshly grated Parmesan cheese and 50 g (1¾ oz) grated Cheddar cheese. Bake as in the main recipe.
Lentils are one of the nutritional wonders – high in protein, starchy carbohydrate and fibre, but very low in sodium and fat. * Chestnut mushrooms are usually larger, firmer and browner than other cultivated varieties. They also have a stronger flavour. All mushrooms provide useful amounts of some of the B vitamins. * Rolled oats are whole oat grains that have had their husks removed and then been rolled flat, so that they retain all the nutritional value of the whole grain.
copper * B1, B6, niacin, calcium, iron, zinc * A, B2, B12, E, folate, potassium, selenium