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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R202.81
for 4 servings · R50.70 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Crème Fraîche needs 250 mlSour Cream 250 ml 250 ml at R38.99 · 100% of packR38.99
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Broccoli Florets needs 800 gBroccoli Florets 300 g 300 g at R36.99 · 2.7× packsR98.64
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Italian-style Hard Cheese needs 100 gPlant Powered™ Dairy Free Hard Cheese 260 g 260 g at R69.99 · 38% of packR26.92
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
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Leeks needs 400 gPotato & Leek Soup Mix 600 g 600 g at R42.99 · 67% of packR28.66
Not in the Woolies basket — source these elsewhere:
- Dried Lentils
- NOMU Provençal Rub
- Panko Breadcrumbs
- Grated Mozzarella & Cheddar Cheese Mix
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Leek & Lentil Gratin?
The preparation time for Leek & Lentil Gratin with crème fraîche & broccoli is between 20 and 35 minutes.
What is the total time required to make Leek & Lentil Gratin with crème fraîche & broccoli?
The total time required to make Leek & Lentil Gratin with crème fraîche & broccoli is between 45 and 60 minutes.
How many servings does Leek & Lentil Gratin provide?
4 servings
What are the main ingredients in Leek & Lentil Gratin?
Broccoli Florets, Cream, Creme Fraiche, Dried Lentils, Grated Italian-style Hard Cheese, Leek, Mozzarella & Cheddar Cheese Mix, NOMU Provençal Rub, Panko Breadcrumb, Parsley
What is the nutritional information of Leek & Lentil Gratin?
Calories: 1176, Carbs: 87 grams, Fat: grams, Protein: 51.9 grams, Sugar: 17.5 grams, Salt: 959 grams
How do I prepare Leek & Lentil Gratin?
GRATITUDE FOR THE GRATIN!: Plate up the golden gratin and sprinkle over the cheesy crumb and the chopped parsley. Look at you go, Chef! 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. 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. 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. 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.
What should be prepared from my kitchen to make Leek & Lentil Gratin?
Broccoli Florets, Cream, Creme Fraiche, Dried Lentils, Grated Italian-style Hard Cheese, Leek, Mozzarella & Cheddar Cheese Mix, NOMU Provençal Rub, Panko Breadcrumb, Parsley
How many calories does Leek & Lentil Gratin have?
1176 calories
How much fat content does Leek & Lentil Gratin have?
grams