Lentils, leeks & broccoli all hug one another inside this dreamy creamy gratin! Topped with oozy bubbly cheese and a crisp panko breadcrumb top coat, this dish truly couldn’t get any better!
Leek & Lentil Gratin
Leek & Lentil Gratin
with crème fraîche & broccoli
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Broccoli Florets
- Creme Fraiche
- Dried Lentils
- Fresh Cream
- Fresh Parsley
- Grated Mozzarella & Cheddar Cheese Mix
- Italian-style Hard Cheese
- Leeks
- NOMU Provençal Rub
- Panko Breadcrumbs
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
LOVELY LENTILS
Preheat the oven to 200°C. Boil the kettle. Place a pot with rinsed lentils over a medium heat. Add 250ml of boiling water and bring to a simmer. Cover with a lid and cook for 20-25 minutes until al dente, stirring occasionally. If it starts to dry out, add more water to continue the cooking process. Drain if necessary.
ROASTED VEG
Place the broccoli pieces on a deep roasting dish. Coat in oil, the rub and seasoning. Pop in the hot oven and roast for 15-20 minutes until lightly charred, shifting halfway. Rinse the halved leeks thoroughly and cut into 3-4cm chunks.
OH CRUMBS
Place a pan over a medium-high heat with a drizzle of oil and 20g of butter. Once melted, add the breadcrumbs and fry for 1-3 minutes until lightly toasted, shifting occasionally. Remove from the heat on completion and add the grated Italian-style cheese and seasoning. Mix until fully combined.
GET THE SAUCE GOING
Return the pan to a medium heat with a drizzle of oil. When hot, add the leek chunks and fry for 4-5 minutes until soft, shifting occasionally. On completion, reduce the heat and add the crème fraîche, the cream, and 50ml of warm water. Stir until fully combined and remove the pan from the heat. Add the cooked lentils and mix until fully combined. Season to taste.
LET’S BUBBLE!
When the broccoli is done, remove the dish from the oven and pour over the leek and lentil mixture. Sprinkle over the grated mozzarella and cheddar. Pop the dish back into the hot oven and bake for 8-10 minutes until the cheese is melted.
GRATITUDE FOR THE GRATIN!
Plate up the golden gratin and sprinkle over the cheesy crumb and the chopped parsley. Look at you go, Chef!
Dried Lentils - 75ml
Broccoli Florets - 200g
NOMU Provençal Rub - 10ml
Leeks - 100g
Panko Breadcrumbs - 50ml
Italian-style Hard Cheese - 25g
Crème Fraîche - 65ml
Fresh Cream - 50ml
Grated Mozzarella & Cheddar Cheese Mix - 60g
Fresh Parsley - 4g
LOVELY LENTILS
Preheat the oven to 200°C. Boil the kettle. Place a pot with rinsed lentils over a medium heat. Add 500ml of boiling water and bring to a simmer. Cover with a lid and cook for 20-25 minutes until al dente, stirring occasionally. If it starts to dry out, add more water to continue the cooking process. Drain if necessary.
ROASTED VEG
Place the broccoli pieces on a deep roasting dish. Coat in oil, the rub and seasoning. Pop in the hot oven and roast for 15-20 minutes until lightly charred, shifting halfway. Rinse the halved leeks thoroughly and cut into 3-4cm chunks.
OH CRUMBS
Place a pan over a medium-high heat with a drizzle of oil and 40g of butter. Once melted, add the breadcrumbs and fry for 1-3 minutes until lightly toasted, shifting occasionally. Remove from the heat on completion and add the grated Italian-style cheese and seasoning. Mix until fully combined.
GET THE SAUCE GOING
Return the pan to a medium heat with a drizzle of oil. When hot, add the leek chunks and fry for 4-5 minutes until soft, shifting occasionally. On completion, reduce the heat and add the crème fraîche, the cream, and 80ml of warm water. Stir until fully combined and remove the pan from the heat. Add the cooked lentils and mix until fully combined. Season to taste.
LET’S BUBBLE!
When the broccoli is done, remove the dish from the oven and pour over the leek and lentil mixture. Sprinkle over the grated mozzarella and cheddar. Pop the dish back into the hot oven and bake for 8-10 minutes until the cheese is melted.
GRATITUDE FOR THE GRATIN!
Plate up the golden gratin and sprinkle over the cheesy crumb and the chopped parsley. Look at you go, Chef!
Dried Lentils - 150ml
Broccoli Florets - 400g
NOMU Provençal Rub - 20ml
Leeks - 200g
Panko Breadcrumbs - 100ml
Italian-style Hard Cheese - 50g
Crème Fraîche - 125ml
Fresh Cream - 100ml
Grated Mozzarella & Cheddar Cheese Mix - 120g
Fresh Parsley - 8g
LOVELY LENTILS
Preheat the oven to 200°C. Boil the kettle. Place a pot with rinsed lentils over a medium heat. Add 750ml of boiling water and bring to a simmer. Cover with a lid and cook for 20-25 minutes until al dente, stirring occasionally. If it starts to dry out, add more water to continue the cooking process. Drain if necessary.
ROASTED VEG
Place the broccoli pieces on a deep roasting dish. Coat in oil, the rub and seasoning. Pop in the hot oven and roast for 20-25 minutes until lightly charred, shifting halfway. Rinse the halved leeks thoroughly and cut into 3-4cm chunks.
OH CRUMBS
Place a pan over a medium-high heat with a drizzle of oil and 60g of butter. Once melted, add the breadcrumbs and fry for 2-4 minutes until lightly toasted, shifting occasionally. Remove from the heat on completion and add the grated Italian-style cheese and seasoning. Mix until fully combined.
GET THE SAUCE GOING
Return the pan to a medium heat with a drizzle of oil. When hot, add the leek chunks and fry for 5-6 minutes until soft, shifting occasionally. On completion, reduce the heat and add the crème fraîche, the cream, and 120ml of warm water. Stir until fully combined and remove the pan from the heat. Add the cooked lentils and mix until fully combined. Season to taste.
LET’S BUBBLE!
When the broccoli is done, remove the dish from the oven and pour over the leek and lentil mixture. Sprinkle over the grated mozzarella and cheddar. Pop the dish back into the hot oven and bake for 10-12 minutes until the cheese is melted.
GRATITUDE FOR THE GRATIN!
Plate up the golden gratin and sprinkle over the cheesy crumb and the chopped parsley. Look at you go, Chef!
Dried Lentils - 225ml
Broccoli Florets - 600g
NOMU Provençal Rub - 30ml
Leeks - 300g
Panko Breadcrumbs - 150ml
Italian-style Hard Cheese - 75g
Crème Fraîche - 170ml
Fresh Cream - 150ml
Grated Mozzarella & Cheddar Cheese Mix - 180g
Fresh Parsley - 12g
LOVELY LENTILS
Preheat the oven to 200°C. Boil the kettle. Place a pot with rinsed lentils over a medium heat. Add 1L of boiling water and bring to a simmer. Cover with a lid and cook for 20-25 minutes until al dente, stirring occasionally. If it starts to dry out, add more water to continue the cooking process. Drain if necessary.
ROASTED VEG
Place the broccoli pieces on a deep roasting dish. Coat in oil, the rub and seasoning. Pop in the hot oven and roast for 20-25 minutes until lightly charred, shifting halfway. Rinse the halved leeks thoroughly and cut into 3-4cm chunks.
OH CRUMBS
Place a pan over a medium-high heat with a drizzle of oil and 80g of butter. Once melted, add the breadcrumbs and fry for 2-4 minutes until lightly toasted, shifting occasionally. Remove from the heat on completion and add the grated Italian-style cheese and seasoning. Mix until fully combined.
GET THE SAUCE GOING
Return the pan to a medium heat with a drizzle of oil. When hot, add the leek chunks and fry for 5-6 minutes until soft, shifting occasionally. On completion, reduce the heat and add the crème fraîche, the cream, and 150ml of warm water. Stir until fully combined and remove the pan from the heat. Add the cooked lentils and mix until fully combined. Season to taste.
LET’S BUBBLE!
When the broccoli is done, remove the dish from the oven and pour over the leek and lentil mixture. Sprinkle over the grated mozzarella and cheddar. Pop the dish back into the hot oven and bake for 10-12 minutes until the cheese is melted.
GRATITUDE FOR THE GRATIN!
Plate up the golden gratin and sprinkle over the cheesy crumb and the chopped parsley. Look at you go, Chef!
Dried Lentils - 300ml
Broccoli Florets - 800g
NOMU Provençal Rub - 40ml
Leeks - 400g
Panko Breadcrumbs - 200ml
Italian-style Hard Cheese - 100g
Crème Fraîche - 250ml
Fresh Cream - 200ml
Grated Mozzarella & Cheddar Cheese Mix - 240g
Fresh Parsley - 15g
Woolies Products in this dish
