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Lentils.org

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French Onion Lentil & Cauliflower Gratin

Prep Time: 25 Minutes

Total Time: 55 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 6 cups (1.5 L) cauliflower florets, bite-sized
  • 2 Tbsp (30 mL) olive oil
  • 1 ½ tsp (7 mL) salt, divided
  • 1 tsp (5 mL) pepper, divided
  • 2 Tbsp (30 mL) unsalted butter
  • 4 cups (1 L) yellow onions, thinly sliced
  • 1 Tbsp (15 mL) garlic, minced
  • 1 Tbsp (15 mL) thyme, chopped
  • 4 cups (1 L) cooked whole red (brown) lentils
  • 1 ½ cups (375 mL) vegetable stock
  • 2 Tbsp (30 mL) Worcestershire sauce
  • 1 Tbsp (15 mL) Dijon mustard
  • ½ tsp (2 mL) salt
  • ½ tsp (2 mL) pepper
  • 1 ½ cups (375 mL) shredded Gruyère cheese
  • 1 cup (250 mL) toasted seasoned breadcrumbs
  • 2 Tbsp (30 mL) parsley, chopped

Directions

  1. Preheat oven to 425°F (220°C).
  2. Toss cauliflower with oil, 1 tsp (5 mL) salt, and ½ tsp (2 mL) pepper. Spread evenly onto parchment-lined sheet pans.
  3. Roast cauliflower for 15–20 minutes until lightly browned and just tender. Remove from oven and reduce temperature to 375°F (190°C).
  4. Melt butter in a large sauté pan over medium heat. Add onions and cook for 12–15 minutes, stirring frequently, until softened and golden brown.
  5. Add garlic and thyme and cook for 1 minute. Add lentils, stock, Worcestershire, Dijon, remaining ½ tsp (2 mL) salt, and ½ tsp (2 mL) pepper. Cook for 3–4 minutes until heated through and most of the stock has been absorbed.
  6. Gently fold roasted cauliflower into the lentil and onion mixture.
  7. Transfer to a half hotel pan and spread into an even layer.
  8. Top evenly with Gruyère cheese and toasted seasoned breadcrumbs.
  9. Bake uncovered for 12–15 minutes until heated through and cheese is melted and lightly browned.
  10. Finish with parsley and hold hot for service.
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