Leek & Lentil Gratin with a Crunchy Feta Topping

This filling gratin, with its crisp feta topping, is perfect comfort food – the dining equivalent of sitting cosily on the sofa under a blanket. It’s good for batch cooking for the week ahead, as any leftovers will keep well for a couple of days in the fridge.

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Ingredients

garlic cloves 3 (crushed)
butter 2 tbsp
leek 500 g (sliced)
puy lentils 500 g
crème fraîche 300 ml
feta 100 g (crumbled)
panko breadcrumbs 50 g
mixed leaf salad 120 g

Method

Peel and crush the garlic.
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 sea salt and a pinch of black pepper, then return to the oven to roast for 20 minutes.
After 20 minutes, stir through the Puy lentils, crème fraîche 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, alongside the mixed leaf salad. Enjoy!

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Leek & Lentil Gratin with a Crunchy Feta Topping

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