Lentil & Vegetable Gratin with Cheesy Breadcrumbs

A comforting, nutrient-rich gratin featuring a savory lentil and vegetable medley, layered with tender sweet potatoes, and topped with a golden, cheesy breadcrumb crust. Served with a refreshing lemon herb salad.

• Prep: 30 min
• Cook: 45 min
• Total: 1 hr 15 min
• Servings: 4
• Cuisine: American
• Difficulty: Medium
• Cost: $5.73/serving

Dietary

• Vegetarian
• Gluten-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• bake
• roast
• healthy
• comfort food
• savory
• kid-friendly

Ingredients

• 2 tablespoon olive oil
• 1 yellow onion (diced)
• 2 carrots (peeled, diced)
• 2 celeries (diced)
• 3 clove garlic (minced)
• 1 teaspoon dried oregano
• 0.5 teaspoon dried thyme
• 1 bay leaf
• 1 can diced tomatoes (undrained)
• 4 cup vegetable broth
• 1 cup brown lentils (rinsed)
• 2 sweet potatoes (peeled, thinly sliced)
• 0.5 cup walnuts (chopped)
• 1.5 cup Monterey Jack cheese (shredded, divided)
• 0.5 cup panko breadcrumbs
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 5 ounce mixed greens
• 1 cup cherry tomatoes (halved)
• 0.5 cucumber (diced)
• 2 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice (fresh)
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
2. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion, carrots, and celery and sauté for about 5-7 minutes until softened. Stir in the minced garlic, dried oregano, and dried thyme, cooking for 1 minute more until fragrant.
3. Add the diced tomatoes (undrained), vegetable broth, bay leaf, and rinsed brown lentils to the pot. Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until lentils are tender.
4. Once the lentils are cooked, remove the bay leaf. Stir in the chopped walnuts and 1 cup of the shredded Monterey Jack cheese. Season the lentil mixture with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed.
5. Arrange half of the thinly sliced sweet potatoes in an even layer at the bottom of the prepared baking dish. Spread the lentil mixture evenly over the sweet potatoes. Top with the remaining half of the sweet potato slices.
6. In a small bowl, combine the panko breadcrumbs and the remaining 1/2 cup of shredded Monterey Jack cheese. Sprinkle this mixture evenly over the top layer of sweet potatoes. Drizzle with the remaining 1 tablespoon of olive oil.
7. Bake for 30-35 minutes, or until the gratin is bubbly and the breadcrumb topping is golden brown and crispy.
8. While the gratin bakes, prepare the salad: In a medium bowl, combine the mixed greens, halved cherry tomatoes, and diced cucumber.
9. In a separate small bowl, whisk together the red wine vinegar, Dijon mustard, and fresh lemon juice. Slowly drizzle in the remaining 1 tablespoon of olive oil while whisking continuously until emulsified. Season the dressing with a pinch of salt and pepper.
10. Just before serving, toss the salad with the dressing.
11. Let the gratin rest for 5-10 minutes before serving. Garnish with chopped fresh parsley, if desired, and serve alongside the fresh lemon herb salad.

Notes

Leftovers store well in the refrigerator for up to 3-4 days. This gratin is perfect for a comforting meal that provides balanced nutrition.

Nutrition (per serving)

• Calories: 457
• Protein: 27.5 g
• Carbohydrates: 51 g
• Fat: 20.8 g
• Fiber: 10.5 g
• Sodium: 650 mg
• Saturated Fat: 9 g
• Sugar: 7.5 g
• Cholesterol: 38 mg