Pepper and Lentil Gratin

In keeping with my aim of cooking at least one vegetarian main course every week I made this old family favourite last night. We just ate it on its own and kept coming back for extra helpings so: Feeds 4 or 2 very hungry people

Prep 10 minutes Cook 60min

175g red split lentils

1 tbsp light olive oil

2 medium onions, 1 red, 1 brown if possible, chopped

1 clove garlic finely chopped

1 green pepper, deseeded and cut into approx. 1cm squares

1 red pepper, deseeded and cut into  approx. 1cm squares

150g mushrooms sliced

½ tsp chilli powder or to taste

¼ tsp smoked paprika, optional

½ tsp sweet paprika

1 tbsp tomato ketchup

2 tbsp dark soy sauce

seasoning

Topping

25g panko breadcrumbs, or ordinary breadcrumbs

25g pine kernels

25g pumpkin seeds

25g cheddar cheese grated

25g parmesan grated

Pinch sea salt

Pinch cracked black pepper



Pre heat oven to Gas Mark 5, 190C

Wash and drain the lentils and add to 600ml of boiling water, return to the boil and simmer for about 20 minutes until tender. Drain in a sieve to remove any excess water.

In a large pan fry the onions and garlic gently in the olive oil for about 5 minutes until the onion is translucent but not browned. Add the peppers and the mushrooms, cover and sweat on a low heat for about 10 minutes. Add the lentils, spices, ketchup, and soy sauce, salt and pepper to taste. Stir well and put into a greased oven proof dish.

Mix together the ingredients for the topping and spread over the vegetable mixture. Bake in the centre of the oven for about 30 minutes.