Sue's Recipes and Other Stories

Leek and Puy Lentil Gratin (4)

Ingredients

30g butter
3 plump cloves garlicpeeled and crushed
500g leekswashed, trimmed and thinly sliced
2tsp sea salt
freshly ground black pepper
500g vac-packed cooked Puy lentilsor cook 250 g dried lentils according to packet instructions
300ml creme fraiche
125g feta cheesecrumbled
50g panko or fresh white breadcrumbs
1tbsp olive oil

Instructions

Preheat the oven to 180°C fan/200°C/ gas 6. Put the butter and garlic into a roasting tin and pop into the oven to melt while you get on with slicing the leeks.
Mix the sliced leeks with the melted garlic butter, season well with the sea salt and black pepper, then return to the oven to roast for 20 minutes.
After 20 minutes, stir through the Puy lentils, creme fraiche and another good scatter of sea salt, then top with the feta cheese and breadcrumbs. Drizzle with the olive oil, then return to the oven for a further 20-25 minutes, until golden brown on top.
Serve the gratin hot, with a mustard or balsamic dressed green salad alongside.