Lentil and Root Vegetable Gratin

Ingredients

• 1 cup brown or green lentils
• 2 large carrots
• 2 medium parsnips
• 1 lb potatoes (e.g., Yukon Gold)
• 1 medium onion
• 3 cloves garlic
• 4 cups vegetable broth
• ½ cup heavy cream
• ½ cup Parmesan cheese (optional)
• 2 tbsp olive oil
• 1 tbsp fresh thyme
• 1 tsp fresh rosemary
• 1½ tsp salt
• ½ tsp black pepper

Steps

1. Preheat oven to 375°F (190°C). Wash and peel carrots, parsnips, and potatoes, then slice them thinly (about 1/8 inch thick). Dice the onion and mince the garlic.
2. Rinse lentils thoroughly. In a large saucepan, combine lentils with 3 cups of vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until tender but still firm. Drain any excess liquid.
3. In a large oven-safe gratin dish (approx. 9x13 inches), toss the sliced root vegetables with olive oil, diced onion, minced garlic, fresh thyme, rosemary, salt, and pepper until evenly coated.
4. Stir the cooked lentils into the vegetable mixture in the gratin dish. Pour the remaining 1 cup of vegetable broth and the heavy cream over the vegetables and lentils.
5. Cover the gratin dish with foil and bake for 45 minutes. Remove the foil and continue baking for another 15-20 minutes, or until the vegetables are tender and the top is lightly browned.
6. If desired, sprinkle with Parmesan cheese during the last 10 minutes of baking. Let rest for 5-10 minutes before serving.