Leek and French Lentil Gratin With Feta

• servings: 6 servings
• total time: 40 minutes

Ingredients

2 tablespoons unsalted butter

3 cloves garlic, minced or finely grated

1 pound leeks, white and light green parts only, washed well and thinly sliced

1 teaspoon fine sea salt

1 teaspoon freshly ground black pepper

2 ½ cups cooked French lentils (see NOTE)

1 ¼ cups (10 ounces) crème fraîche (may substitute a generous 1 cup of full- or low-fat sour cream)

5 ounces feta cheese, crumbled

¾ cups (1.75 ounces) panko

1 tablespoon olive oil

Directions

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

In a 6-cup gratin or baking dish, combine the butter and garlic and place in the oven to melt. (If you haven’t already, wash and slice the leeks while the butter melts.) Add the leeks to the butter mixture, sprinkle with the salt and pepper and toss to combine. Return the dish to the oven and roast for 20 minutes, or until wilted and softened.

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

Serve hot.

NOTE: To make 2 1/2 cups of cooked French lentils, in a medium saucepan over high heat, combine 2 cups of water or chicken broth, 1 cup (6 1/2 ounces) of rinsed, dried lentils and 1 teaspoon of salt. Stir and bring to a boil. Reduce the heat to low and simmer until the lentils are just tender, 20 to 25 minutes.

Correction: An earlier version of this recipe listed 2 teaspoons of salt in the ingredidents. It only calls for 1 teaspoon of salt. This version has been corrected.

Nutrition

• Calories: 322
• Total Fat: 15 g
• Saturated Fat: 8 g
• Cholesterol: 41 mg
• Sodium: 710 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 8 g
• Total Sugars: 7 g
• Protein: 13 g