Lentil and Broccoli Gratin
Submitted by: Lisa in Maryland
This is one of my favorite broccoli recipes! It is from the "Vegetarian
Mother & Baby" book by Rose Elliot.
1 c red lentils
1 Lg onion, peeled & chopped
1 inch piece of fresh ginger, peeled and grated
12 ounces broccoli, washed, trimmed, divided into florets
juice and grated rind of 1 lemon
salt and freshly ground pepper
soft bread crumbs
Put the lentils into a saucepan with 2 1/2 cups of water, bring to a boil,
then let simmer for 20-30 minutes, until they are soft and pale.
Meanwhile, heat some veg. broth or water in a saucepan, add the onion and
ginger, and cook for 10 minutes, uncovered, so that they brown a bit, stirring
from time to time.
Steam the broccoli until just tender, then put in a shallow gratin
dish. Put the lentils into a food processor or blender with the onion
mixture and the lemon and blend until a smooth puree. It should have the
consistency of heavy cream; add some water or veg. broth if it is too thick.
Season, then pour this puree evenly over t he broccoli. Sprinkle the bread
crumbs over the top.
Put into an oven at 350-400 degrees F for 30-40 minutes.
I usually serve this with baked potatoes and salad. This dish freezes well.
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