Lentil Gratin with Mushroom Salad

Put the lentils with three times the weight of cold water and bring to a boil. Cook over low heat: they should be soft but not fall apart. Finally, season with vegetable soup, salt and pepper.

In the meantime, fry the sunflower seeds in a frying pan without fat, turning until light brown. Grate the Gouda on the coarse side of the household grater. Clean, rinse and slice the leeks diagonally.

Foam the butter in a saucepan, pour in the leeks dripping wet and steam for three to five minutes with the lid closed until soft. season with salt. Then mix with the lentils and fill into a suitable shallow gratin dish or gratin pan.

Mix cheese and sunflower seeds and sprinkle over gratin. Spoon the crème fraîche evenly over the top.

Then bake at 200 to 225 °C on medium rack for twenty-five to thirty minutes until golden brown.

During this time, cook the mushroom salad. To do this, scrape the mushrooms with kitchen paper and clean them. Cut the mushrooms into slices, sprinkle with salt and pepper. Mix a vinaigrette with oil, olive oil, vinegar and white wine. Turn the mushrooms in it to the other side and toss for about five minutes.

Sprinkle with the freshly chopped parsley and serve with the gratin.

Our tip: Use your favorite red wine for cooking!

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