Lentil Vegetable Casserole

Name: Lentil Vegetable Casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2-3 Carrots (approx. 250 g); 350 g Leeks (leek); 1-2 TABLESPOONS butter/margarine; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 300 g dried plate-lenses; 500 g Potatoes; 75-100 g Gouda cheese; 150 g Fresh cream; 2 TABLESPOONS Vinegar; 2 TABLESPOONS Sunflower seeds; 3-4 Stem(s) Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2-3 Carrots (approx. 250 g)
350 g Leeks (leek)
1-2 TABLESPOONS butter/margarine
7-10 Tbsp Salt
7-10 Tbsp white pepper
300 g dried plate-lenses
500 g Potatoes
75-100 g Gouda cheese
150 g Fresh cream
2 TABLESPOONS Vinegar
2 TABLESPOONS Sunflower seeds
3-4 Stem(s) Parsley

Directions

1
Peel, wash and chop the carrots. Clean, wash and cut leek into rings. Steam both in hot fat for about 5 minutes, season
2
Rinse and drain the lenses. Add to vegetables and sauté. Deglaze with 1 l water. Bring to the boil, cover and simmer for about 45 minutes
3
Peel, wash and roughly dice the potatoes. Cook in salted water for 15-20 minutes. Drain
4
Grate cheese. Mix with crème fraiche. Pour potatoes into a greased casserole dish. Season lentil vegetables with salt, pepper and vinegar. Spread some cooking liquid over the potatoes. Add the crème fraiche and sprinkle with seeds
5
Bake in the preheated oven (electric range: 225 °C / fan-assisted oven: 200 °C / gas: level 4) for 10-15 minutes until golden brown. Wash and chop the parsley and sprinkle over the casserole