Lentils, Bean and Vegetable Gratin

3 November 2016

Serves 4

1 onion finely chopped
1 carrot finely chopped
2 celery stalks finely chopped
225g sweet potato peeled and cut into small cubes
15ml oil
2 tsp tomato paste
300ml red wine
125g Probrands brown lentils
450ml vegetable stock
2 Tbsp chopped parsley
300g Probrands butterbeans (cooked)
Salt and pepper


125g feta cheese
50g bread crumbs
2 Tbsp mixed herbs
Salt and pepper

Heat the oil in a large pan and add the onion, carrot, celery, potato and garlic and sauté for 5 minutes. Stir in the tomato paste and wine and bring to the boil. Add the lentils and parsley and simmer for 45 minutes until the lentils are soft, then add the beans and check seasoning.
Topping: Crumble the cheese and stir into the breadcrumbs with the herbs. Preheat the grill to medium. Spoon the bean and lentil mixture into a oven proof dish. Scatter with chopped tomatoes, and then top with breadcrumb mixture. Place under grill until crisp. Serve.


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