Recipe: Healthy gratin with vegetables and lentils
Ingredients :
- 1 medium leek
- 1 large carrot
- 1 small onion
- 1 tomato
- 1 stalk of celery
- olive oil
- 100 g of red split pea lentils
- 500 ml organic vegetable stock
- 100 g frozen peas
- sea salt
- freshly ground black pepper
- 2 tablespoons of tomato puree
- 30 g of parmesan cheese
- 1 large sweet potato, (300g)
Preparation :
- Preheat the oven to 180ºC gas 4. Wash and finely chop the leek. Peel and dice the carrot, onion and celery.
- Heat a spoonful of oil in a frying pan over medium heat, add the leek, carrot, onion and celery. Cook for 5 to 10 minutes. Add the lentils, broth and peas and bring to a boil, stirring regularly. Once boiling, reduce and cook for 10 to 15 minutes or until lentils are cooked through.
- Season to taste with salt and black pepper, then add the tomato puree.
- Rub the sweet potato under water to clean it, then coarsely grate it into a bowl, mix with a little oil and a few shavings of Parmesan cheese.
Transfer the filling to an ovenproof dish and sprinkle with the sweet potato. Bake for 15 to 20 minutes, or until the potato filling is golden brown and cooked through.