Cheese and Lentil Gratin

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Cheese and Lentil Gratin Ingredients

Cooking Spray	3 cups Water
1 Onion finely chopped	200 grams Mixed vegetables pumkin, eggplant, carrots etc
1 clove Garlic finely chopped	2 packets Four Cheese Sauce
1 teaspoon Curry powder	50 grams Spinach roughly chopped
pinch Chilli powder	100 grams Cheese-7pct Shape grated
1/2 teaspoon Cardamon powder	2 tablespoons Fresh parsley chopped
3/4 teaspoon Cumin Seeds ground	Sea Salt & Ground Pepper
1 1/2 cups Red Lentils	1/2 cup Breadcrumbs (packaged)

Instructions for Cheese and Lentil Gratin

Spray saucepan with Cooking Spray and heat; add onion and garlic and fry until softened. Add spices and fry an extra minute before adding the lentils and enough water to cover. Stir and cover with lid. Bring to the boil and simmer 20 minutes or until the water is absorbed (lentils should be soft and pale).

While the lentils are cooking steam/bake the vegetables (if using) and make the sauce.

When the lentils are cooked add the chopped spinach to the lentil mixture and stir through. Remove saucepan from heat and add 50g of the cheese, all of the parsley and the cooked mixed vegetables (if using) to the lentils and stir thoroughly. Season well and spoon into an ovenproof dish (or individual serving dishes) and smooth the top. Spread the white sauce over the top of the lentil mixture.

Sprinkle the breadcrumbs and remaining cheese over the top and bake at 180C for 45 minutes or until topping is golden and crispy.

Serve hot with a green salad when having as a main meal.

VARIATIONS: Can substitute WW Bechamel Sauce for the Four Cheese Packets

NUTRITIONAL INFORMATION PER SERVE:
As main dish (4 per quantity) -
With packet sauce Fat 5.7g, Cals 397; With WW sauce Fat 7.7g, Cals 445g

As side dish (6 per quantity) -
With packet sauce Fat 3.8g, Cals 265; With WW sauce Fat 5.1g, Cals 297g



Main Ingredient: LentilsCuisine: Australian

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