Like many of my dishes this one came about from a fridge of leftovers and a willing pantry. With a craving for a side dish with a little extra added effort I knocked out this gratin. In an almost ‘mystery box’ Masterchef challenge, some simply simmered lentils, a dousing of deep creamy Dijon dressing, some soft goats cheese speckled with parsley and all liberally blanketed in some cheesy breadcrumbs and butter and baked could only taste delicious.
Serves 2
- 4oz Puy Lentils
- 1 tbsp Dijon Mustard
- 4 tbsp creme fraiche OR 4 large tbsp creamy goats cheese e.g. Chèvre
- Handful chopped flat leaf parsley
- 2 large handfuls breadcrumbs
- 1 large handful grated parmesan
- Knob of butter
- Salt and pepper
- Preheat the oven to 200°C.
- Simmer the lentils in boiling water for about 20 minutes or until soft but with a slight bite and not mushy
- Drain and return to the pan. Stir in the parsley, creme fraiche, mustard and plenty of cracked black pepper and salt.
- Spoon into an oven proof dish.
- Mix the breadcrumbs and cheese in a bowl and season. Scatter over the lentils and top with a few knobs of butter.
- Bake in the oven for about 15 minutes until golden and crispy on top.
WINE: If using Sancerre’s famous Chèvre, this dish is perfect with a beautiful crisp Sancerre wine to match. Try Fernand Girard, 2014 Sancerre which is available at Armit Wines.
