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Fennel and Lentil Gratin

45 min. | 508 kcal | easy |
Vegetarian, Family
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1. Setup Preheat the oven to 350°F. Cut the fennel into small wedges or big slices. Thinly slice the carrot and onion. Chop the parsley and garlic. Drain and rinse the lentils.
2. Mix the cream In a bowl, mix the cream with the mustard, garlic, Parmesan, crumbled broth cube, 1/3 2P | 1/2 3P cup of water, salt and pepper.
3. Mix the vegetables Place the vegetables and lentils in a baking dish. Add salt and pepper. Mix together. Kids can make this step.
4. Cook the gratin Add the cream to the vegetables. Bake in the oven for 45-50 minutes.
5. Add the panko Set the oven to Broil. Mix the panko with a drizzle of oil. Add the panko on top of the gratin. Bake in the oven for 3-5 minutes until browned.
6. Plate your dish Let the gratin rest 6-8 minutes before serving. Serve garnished with parsley. Bon appétit!
1 unit Fennel Bulb(s)
2 unit Organic Nantes carrot (s)
0.5 unit Yellow Onion(s)
1 unit Brown Lentils
200 ml Cream 15%
15 ml Dijon Mustard
30 g Grana Padano Cheese
120 ml Panko Breadcrumbs
2 unit Garlic Clove(s)
0.5 unit Fresh Italian Parsley
1 unit Vegetable Broth Cube(s)
What you need baking dish, bowl
508 kcal
% daily value
% daily value
carbohydrate 59g
fat 22g
cholesterol 64mg
fiber 11g
protein 22g
saturated 12g
sodium 667mg
sugar 11g
trans 0g