Coral Lentil Gratin with Zucchini and Potatoes
A weeknight gratin that fills you up without being heavy: melting coral lentils, zucchini, a few potatoes, and a cheesy crust. I often prepare it when I need a simple dinner and a portion for the next day's lunchbox.
Author
family_noemie
Instructions
Preheat the oven to 190 °C. Sauté the onion, garlic, and carrot in olive oil for 4 minutes, just to soften them.
💡 Tip: Cutting small helps children to better accept vegetables in the gratin.
About 4 min
Add the rinsed coral lentils, tomato purée, hot broth, Herbes de Provence, a bit of salt, and pepper. Let simmer for 10 minutes, stirring occasionally.
💡 Tip: The mixture should remain loose, as the lentils will continue to swell in the oven.
About 10 min
Meanwhile, dice the potatoes and slice the zucchini into thin half-moons. Mix the yogurt, egg, nutmeg, and half of the Emmental in a bowl.
💡 Tip: Small diced potatoes cook faster and reheat better the next day.
About 8 min
Pour the potatoes and zucchini into a gratin dish. Add the lentil mixture, then gently mix to distribute without mashing.
💡 Tip: If your dish is very wide, keep the layer fairly even for uniform cooking.
About 5 min
Spread the yogurt-egg mixture on top, sprinkle the remaining Emmental, and bake for 25 to 28 minutes, until the potatoes are tender and the top is golden.
💡 Tip: For the lunchbox, let a portion cool before covering: the gratin retains its texture better.
About 28 min
