Creamy cheesy puy lentil gratin
Serves: 2, easily doubled
Prep time: 10 minsTotal time: 
Recipe photograph by Kris Kirkham
Creamy cheesy puy lentil gratin
Puy lentils are a storecupboard powerhouse. A good source of both protein and fibre, they stack up nutritionally and are also super versatile in the kitchen. Use them instead of the beef or lamb mince you’d traditionally use in a lasagne, spag bol or moussaka – either entirely or in part – for a fibre-boosted version of your favourite family suppers
Serves: 2, easily doubled
Prep time: 10 minsTotal time: 
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Nutritional information (serving)
Calories
708Kcal
Fat
59gr
Saturates
39gr
Carbs
25gr
Sugars
13gr
Fibre
4gr
Protein
18gr
Salt
0.9gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 75g dried Puy lentils, rinsed
- 1 tsp dried mixed herbs
- 1 x 400g tin chopped tomatoes
- 1 tbsp olive oil
- 1⁄4 tsp garlic granules
- 1⁄2 tbsp tomato purée
- 1 tsp sugar (any kind)
- 200g crème fraîche
- 75g extra mature cheddar*, grated
- 1 tbsp panko or other dried breadcrumbs
Step by step
- Put the rinsed lentils in a saucepan with half of the dried herbs. Add plenty of boiling water from the kettle and simmer for 20 minutes or until the lentils are tender. Drain and season with salt.
- Meanwhile, tip the tomatoes into another pan, adding the rest of the dried herbs, the olive oil, garlic granules, tomato purée, sugar and some seasoning. Swirl out the tin with a little water and pour this in too, then simmer the sauce briskly for 15 minutes until quite thick.
- Stir the lentils into the tomato sauce and cook for 5 minutes; add a splash of water if it is looking too thick. Preheat the grill.
-
Transfer the lentils to a baking dish (we used an oval dish 13cm x 21cm base) then dollop the crème fraîche on top, and spread out to cover the lentils. Scatter over the cheese and crumbs then pop under the grill for 5 minutes, until golden brown. Leave to rest for 10 minutes before serving.
*Use vegetarian cheese if required.
