Lentil Gratin

• 1 Tablespoon Extra Virgin Olive Oil
• 1/2 whole Medium Yellow Onion, Diced
• 2 cloves Garlic, Minced
• 3 whole Medium Carrots, Diced
• 1 cup Dry Lentils
• 2 cups Vegetable Or Chicken Stock
• 2 ounces, weight Parmesan Cheese, Grated

1. Heat the oil over medium-high heat in a medium saucepan.
2. Add the onions, garlic and carrots.
3. Cook, stirring occasionally, for 5-7 minutes, or until all the vegetables are softened and beginning to brown.
4. Preheat the oven to 350F.
5. Stir the lentils into the vegetable mixture, allowing them to toast for a minute or two before adding the stock.
6. Then add the stock.
7. Bring to a simmer, then lower the heat to medium-low and cook until most of the stock is absorbed, about 15-20 minutes.
8. Divide the lentils among two to three individual gratin dishes.
9. Sprinkle with grated Parmesan, then bake at 350F for 10-12 minutes, or until the cheese is melted and beginning to bubble.
10. Serve in the gratin dishes.

olive oil, yellow onion, garlic, carrots, dry lentils, vegetable or chicken, parmesan cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/lentil-gratin/ (may not work)