Oaty red lentil gratin

    55 min

    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.

    12 people made this

    Serves: 4 

    • 2 tbsp extra virgin olive oil
    • 1 onion, chopped
    • 2 celery sticks, chopped
    • 200 g (7 oz) chestnut mushrooms, sliced
    • 250 g (8½ oz) split red lentils
    • 600 ml (1 pint) vegetable stock
    • 100 g (3½ oz) rolled oats
    • 100 g (3½ oz) Double Gloucester cheese, grated
    • pinch of cayenne pepper
    • salt and pepper

    Prep:45min  ›  Cook:10min  ›  Ready in:55min 

    1. Heat the oil in a saucepan over a moderate heat, add the onion and celery, and cook, stirring occasionally, for 5 minutes.
    2. Add the sliced mushrooms and stir well to combine. Cook for about 5 minutes longer or until softened.
    3. Stir in the lentils and add 500 ml (17 fl oz) of the stock. Bring to the boil, then reduce the heat and cover. Simmer for about 20 minutes or until the lentils are tender, adding the rest of the stock if the lentils appear to be drying out.
    4. Preheat the oven to 220°C (425°F, gas mark 7). Mix the oats with the grated cheese and cayenne pepper. When the lentils are cooked, season with salt and pepper to taste. Transfer them to a shallow ovenproof dish and spread out evenly.
    5. Spread the oat and cheese mixture over the top. Place the dish in the oven and bake for about 10 minutes or until the topping is crisp and golden brown. Serve hot.

    Some more ideas

    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.

    Plus points

    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.

    Each serving provides

    copper * B1, B6, niacin, calcium, iron, zinc * A, B2, B12, E, folate, potassium, selenium

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    Reviews in English (5)


    Lovely recipe, I soaked the oats in milk before adding them, and added chopped hazelnuts and had lovely crunchy topping.  -  18 Oct 2015


    Really quick and tasty. Will definitely be making this again  -  12 Nov 2012


    The oats added a nice flavour, but I have to agree that the time in the oven didn't do much for them. It ended up a bit salty for me, but I think that's mostly my fault! Overall, good recipe, and easy.  -  06 Apr 2012