A leek and lentil gratin with feta recipe that is wonderful for working with up leftovers

In 2020, I developed a further appreciation for the abundant range of the legume and the myriad approaches you can cook dinner with them many thanks to the wide range of recipes we’ve examined and published and the prosperous archive of lentil recipes in The Post’s Recipe Finder.

This 7 days, I’m sharing a uncomplicated gratin showcasing a single of my now-favorites, the French lentil, which is a range of environmentally friendly lentil, but smaller sized and darker. I like them mainly because after cooking they keep on being a bit organization. Also, whilst still earthy, they have a milder, far more delicate taste.

For the reason that they hold their shape, they look so very in dishes like this one, with its pale, crunchy feta and panko topping that when scooped out reveals the dark legumes beneath.

You can get precooked, vacuum-packed lentils on the internet and at some specialty stores, but they may be tricky to locate in most groceries. A single of the factors that will make lentils so simple to incorporate into weeknight cooking, nevertheless, is that they cook so promptly. To make 2 1/2 cups of cooked French lentils for this dish, insert a few of cups of drinking water or broth to a pot with a very little salt. Include a single cup of lentils and provide it to a boil. Then, reduce the heat to minimal and simmer until eventually the lentils are just tender, about 20 minutes.

This gratin is a good way to use up leftover lentils as properly.

And, though 1 lentil are unable to usually be substituted for an additional thanks to their texture and flavors, in this scenario, if you just cannot locate French lentils, you can make the dish with the more popular environmentally friendly or brown lentils, which also are a lot more commonly readily available precooked in cans. The larger green lentils will make the dish a bit heavier and mushier, but the taste combinations however work.

Also, if you don’t have creme fraiche, you can use a cup of bitter cream in its spot.

The recipe works nicely in a 6-cup gratin or a 9-inch sq. baking pan. If you want more crunchy bits in each individual bite, nevertheless, make it in a 9-by-13-inch pan. I really like it that way, served with a salad and a glass of chardonnay.

Storage Notes: Leftovers can be refrigerated for up to 3 times. Reheat for about 10 minutes in a preheated 350-degree oven.

• 2 tablespoons unsalted butter
• 3 cloves garlic, minced or finely grated
• 1 pound leeks, white and light-weight eco-friendly pieces only, washed very well and thinly sliced
• 2 teaspoons fine sea salt, divided
• 1 teaspoon freshly ground black pepper
• 2 1/2 cups cooked French lentils (see story over)
• 1 1/4 cups (10 ounces) creme fraiche (may substitute a generous 1 cup of comprehensive- or small-fats bitter product)
• 5 ounces feta cheese, crumbled
• 3/4 cup (1 3/4 ounces) panko
• 1 tablespoon olive oil

Posture a rack in the center of the oven and preheat to 400 degrees.

In a 6-cup gratin or baking dish, combine the butter and garlic and location in the oven to melt. (If you have not now, clean and slice the leeks whilst the butter melts.)

Add the leeks to the butter combination, sprinkle with the salt and pepper and toss to merge. Return the dish to the oven and roast for 15 to 20 minutes, or right up until wilted and softened.

In a medium bowl, blend the lentils and creme fraiche. Distribute the lentil combination evenly above the leeks. Sprinkle the feta more than the lentils, adopted by the panko, and drizzle with the olive oil. Bake for 15 minutes, or right until just golden on best.

Energy: 322 Whole Fats: 15 g Saturated Body fat: 8 g Cholesterol: 41 mg Sodium: 710 mg Carbs: 36 g Nutritional Fiber: 8 g Sugar: 7 g Protein: 13 g.