A leek and lentil gratin with feta recipe that is great for applying up leftovers

In 2020, I designed a further appreciation for the wealthy wide variety of the legume and the myriad approaches you can cook with them many thanks to the range of recipes we’ve analyzed and released and the rich archive of lentil recipes in The Post’s Recipe Finder.

This 7 days, I’m sharing a straightforward gratin that includes one particular of my now-favorites, the French lentil, which is a wide variety of inexperienced lentil, but more compact and darker. I like them simply because right after cooking they keep on being a little bit company. Also, when however earthy, they have a milder, a lot more delicate flavor.

Because they hold their shape, they seem so really in dishes like this just 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 net and at some specialty stores, but they may well be challenging to uncover in most groceries. 1 of the matters that makes lentils so effortless to incorporate into weeknight cooking, however, is that they cook so speedily. To make 2 1/2 cups of cooked French lentils for this dish, add a few of cups of water or broth to a pot with a tiny salt. Add a single cup of lentils and provide it to a boil. Then, cut down the warmth to low and simmer until finally the lentils are just tender, about 20 minutes.

This gratin is a excellent way to use up leftover lentils as perfectly.

And, although one lentil can’t generally be substituted for an additional owing to their texture and flavors, in this scenario, if you simply cannot come across French lentils, you can make the dish with the a lot more frequent eco-friendly or brown lentils, which also are far more conveniently available precooked in cans. The even larger environmentally friendly lentils will make the dish a bit heavier and mushier, but the taste combos however function.

Also, if you do not have creme fraiche, you can use a cup of bitter cream in its put.

The recipe works properly in a 6-cup gratin or a 9-inch sq. baking pan. If you want far more crunchy bits in every chunk, however, 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 gentle inexperienced pieces only, washed very well and thinly sliced
• 2 teaspoons fantastic sea salt, divided
• 1 teaspoon freshly floor black pepper
• 2 1/2 cups cooked French lentils (see tale higher than)
• 1 1/4 cups (10 ounces) creme fraiche (may substitute a generous 1 cup of full- or lower-fat sour cream)
• 5 ounces feta cheese, crumbled
• 3/4 cup (1 3/4 ounces) panko
• 1 tablespoon olive oil

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

In a 6-cup gratin or baking dish, merge the butter and garlic and position in the oven to melt. (If you have not already, clean and slice the leeks although the butter melts.)

Incorporate 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 until wilted and softened.

In a medium bowl, mix the lentils and creme fraiche. Spread the lentil mixture evenly about the leeks. Sprinkle the feta over the lentils, followed by the panko, and drizzle with the olive oil. Bake for 15 minutes, or till just golden on best.

Calories: 322 Total Excess fat: 15 g Saturated Excess fat: 8 g Cholesterol: 41 mg Sodium: 710 mg Carbs: 36 g Dietary Fiber: 8 g Sugar: 7 g Protein: 13 g.