Inspired by Marget Fulton’s Lentil and Cheese Gratin, I decided that an extra ingredient would make this dish sublime. The photo in Margaret Fulton’s “Book of Vegetarian Cooking” book was gorgeous without any adaptions, but I just can’t help myself!

I served this vegetarian dish with roasted oregano potato wedges and steamed vegies (pictured below) and it’s great on a cold winter’s day but could certainly be served cold in summer time!

Serves:

• 8-12 people

Ingredients:

• 1 tbs olive oil
• 1 red onion
• 2-3 cloves garlic
• 1 carrot
• 1 celery stick
• 1 tbs vegeta vegetable stock powder
• pinch salt
• pinch pepper
• 3 button mushrooms
• 1 cup grated tasty cheese
• bunch mixed gourmet mushrooms
• 1 cup red lentils
• 2 tbs chopped parsley
• 1 egg beaten
• 2 tbs breadcrumbs
• 2 cups water

Instructions:

1. Preheat oven to 180 degrees Celsius.
2. Combine onion, garlic, carrot and celery in blender and mix until chopped.
3. Place oil in pan and place in mixture until brown.
4. Add lentils, stock and seasoning with 2 cups water. Heat till it boils, then simmer for 20 mins, reducing the mixture to no water.
5. Meanwhile cook mushrooms in separate pan, until brown.
6. Combine with lentil mixture and add chopped parsley, ¾ cup cheese and egg.
7. Place mixture in greased casserole and top with sesame seed, bread crumbs and leftover cheese.
8. Cook for 45 minutes, until top is brown.