Mediterranean Lentil & Quinoa Gratin
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Lentils.org

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Mediterranean Lentil & Quinoa Gratin

Prep Time: 10 Minutes

Total Time: 45 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 1 Tbsp (15 mL) olive oil
  • 1 cup (250 mL) small diced red onion
  • 1 1/2 cups (375 mL) quartered and thinly sliced zucchini
  • 1 cup (250 mL) small diced red or orange bell pepper
  • 2 cups (500 mL) finely sliced kale, stem removed
  • 1 can (14 oz/398 mL) fire roasted diced tomatoes, drained
  • ¼ cup (60 mL) chopped sundried tomatoes, packed in oil
  • 1 Tbsp (15 mL) dried oregano
  • 1 tsp (5 mL) lemon juice
  • 1 1/2 cups (375 mL) cooked green lentils
  • 1 cup (250 mL) cooked quinoa
  • ¾ cup (190 mL) grated Swiss or white cheddar cheese
  • ½ cup (125 mL) crumbled feta cheese
  • to taste, salt and ground black pepper

Directions

  1. Preheat oven to 400˚F (200˚C). Heat oil in a large sauté pan, add onions and cook on medium heat until golden. Add zucchini, pepper, kale, and cook on medium-high heat until tender and most of the liquid has evaporated.
  2. Add drained tomatoes, sundried tomatoes, and oregano and cook for another 3-4 minutes. Stir in lemon juice, lentils, quinoa, grated cheese, and season with salt and pepper.
  3. Spread mixture out in a lined or buttered 10x10 baking dish and sprinkle with panko crumbs and feta cheese. Bake in the oven for 10-12 minutes, or set the oven to broil to toast the crumbs and cheese.
  4. Remove from oven, allow to sit for 5 minutes before serving.

Nutritional Information

  • Serving Size: 3/4 cup (175 mL)
  • Per serving:
  • Calories 140
  • Total Fat 4 g
  • Saturated Fat 1.5 g
  • Cholesterol 5 mg
  • Carbohydrates 19 g
  • Dietary Fibre 5 g
  • Sugar 4 g
  • Protein 9 g
  • Sodium 230 mg
  • Potassium 357 mg
  • Folate 82 mcg

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