Mediterranean Lentil & Quinoa Gratin –

Mediterranean Lentil & Quinoa Gratin

  By lentilsorg    ,   

October 27, 2015

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  • Prep: 10 Minutes
  • Cook: 35 Minutes
  • 10 Minutes

    35 Minutes

    45 Minutes

  • Yields: 10


  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.


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


Nutrition Facts

Serving Size3/4 cup (175 mL)
Sodium230 mg
Potassium357 mg
Protein9 g
Cholesterol5 mg
Sugar4 g
Total Fat4 g
Saturated Fat1.5 g
Total Carbohydrates19 g
Dietary Fiber5 g