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Creamy Green Lentil, Rainbow Chard & Bay Gratin
Rainbow chard is an end of summer treat. A mixture of Swiss chard, red chard and golden chard, it has a rich, earthy flavour and brightly coloured stems. In this gratin the leaves are gently cooked with garlic, green lentils, choped tomatoes, cream, bay and a pinch of cinnamon to make a satisfying, full-flavoured dish. It's great if you like to prep meals ahead, as it will keep in the fridge for a couple of days.
Ingredients
- 2 garlic cloves
- 200g rainbow chard
- 2 x 400g tins of green lentils
- 1 vegetable stock cube
- 400g tin of chopped tomatoes
- 250ml double cream
- 3 bay leaves
- ½ tsp ground cinnamon
Prep: 10 mins | Cook: 45 mins
Method
1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim, peel and crush the garlic cloves. Trim the chard stalks off the leaves, then finely slice the stalks and set aside. Bunch the leaves together and slice them into 2cm-thick ribbons. Keep them separate from the stalks.
2. Warm 1 tbsp olive oil in a shallow, ovenproof casserole dish or deep frying pan. Add the garlic and fry for 1-2 mins over a medium heat, stirring, till fragrant.
3. Add the chard stalks. Season with salt and pepper. Pop a lid on the pan and cook for 5 mins, stirring occasionally, till slightly softened. Stir in the leaves and cook, stirring often, for 2-3 mins till wilted.
4. Drain and rinse the lentils. Stir these into the chard and scatter over the vegetable stock powder. Pour in the tomatoes, cream and add the bay leaves. Sprinkle in the cinnamon. Stir to mix well. Let the mixture simmer for 10 mins till slightly thickened, stirring occasionally. Taste and add more salt and pepper, if you think it needs it. Remove from the heat.
5. Drizzle over 1 tbsp olive oil, then pop the dish in the oven for 20-25 mins till golden and bubbling. Let the gratin cool in the dish for 1-2 mins before serving. Discard the bay leaves when you’re dishing the gratin up.
6. From Hob To Oven
Making the gratin in an ovenproof dish like a cast iron casserole dish or deep steel frying pan saves washing up. But if you don’t have a suitable hob-to-oven dish, make the gratin in a large pan on the hob then transfer to a snug ovenproof dish and bake.
Making the gratin in an ovenproof dish like a cast iron casserole dish or deep steel frying pan saves washing up. But if you don’t have a suitable hob-to-oven dish, make the gratin in a large pan on the hob then transfer to a snug ovenproof dish and bake.
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