Riverford Farm Shop - Real organic and local food

Riverford Farm Shop recipe collection

courgette & lentil gratin

Gluten-free and a good source of calcium, zinc, iron, folic acid and vitamins A, B1, B12, C & D. Can't be bad.

Ingredients - serves 4

for the crust:
125g Essential red lentils
1 tbsp Elianthos olive oil
1 onion, finely chopped
1 garlic clove, crushed, finely chopped
1 tbsp Essential tomato puree
50g oat flakes
1 tbsp lemon juice
1 tbsp chopped mixed herbs

for the filling:
250g diced courgettes
2 eggs (beaten)
1 tbsp wholemeal flour
100ml milk
salt & pepper
50g grated cheddar

Method

Cook the lentils until soft and drain. Heat the oil and gently fry onion and garlic. Remove from heat and add lentils, tomato puree, herbs, oats and lemon juice. Mix well. If the mixture is wet add a few more oats. Press the mixture around the sides and base of an 8 inch flan dish.

Steam the courgettes for 4 minutes, blend the eggs with the milk, add the courgettes and season well. Spoon the filling into the flan, cover with grated cheese and bake at 190°C for about 30 minutes.

Riverford, Staverton, Totnes, TQ9 6AF t: 01803 762523 e: office@riverfordfarmshop.co.uk