Lentil Gratin

To say we’ve gotten a little rain this week would be an understatement.

You could maybe say there was a “little” rain on Monday and Tuesday. Not so on Wednesday.


Proof? Ithaca public schools, Ithaca College and Cornell were all closed yesterday morning due to flooding.

The waterfalls are running so heavily that you can feel the misty spray nearly 1/3 a mile away. And the creek down the street is bursting with muddy water, almost unable to contain it all.

On Wednesday afternoon, with all the grey and the wet, I couldn’t help but dream of hot, hearty dishes to make the evening a bit more cozy.

I’ve had these individual gratin dishes for forever now, but have never used them for anything other than serving. I didn’t know what to do with them… the typical cheesy potato gratin just wasn’t calling to me!

Then we went to Just a Taste with Dan’s mom two weeks ago, where we ordered the best lentil and sausage dish. Last night, I recreated it… sans sausage.


Lentil Gratin

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: Serves 2-3

Lentil Gratin

This dish is hearty without being heavy, making it the perfect dinner for when the evenings are just starting to cool as we head into fall. If you don't have individual gratin dishes, you could bake this in a small baking pan and add 2-4 minutes to the cooking time.


  • 1 tablespoon extra virgin olive oil
  • 1/2 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 3 medium carrots, diced
  • 1 cup dry lentils
  • 2 cups vegetable or chicken stock
  • 2 ounces Parmesan cheese, grated


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


  1. says

    This looks so warm & comforting– a great fall dish! …Speaking of ‘dish’… I think I need to get my hands on some individual gratin dishes … Love!

  2. says

    This looks lovely πŸ™‚ Hope you guys are staying dry, we had 1.5 feet of water in our basement from all this rain. Today is going to be spent drying everything out. I wish it could be spent making this lentil dish instead though πŸ™‚

    • Julie @savvyeats says

      Hope you got everything dried and cleaned up!

      We were very lucky, and had no flooding. A few blocks down, they were not so lucky.

  3. says

    we had so much rain this past weekend/beginning of the week that our roof was leaking and part of our den ceiling fell in this morning. it’s been a fun friday so far :\

    i love gratins! i think i mostly just like saying they word, but they’re always so delicious.

  4. says

    I made this tonight in a 8×8 glass pan and it was mighty tasty! I think there’s also a lot of room for creativity and variations, which is awesome. Thanks for the great idea, Julie!

  5. says

    I tried this tonight and it was really good! I didn’t cook them quite long enough so they were a little chewy, but the flavor was great! I’ll be making them again!

  6. Janet says

    Added favorite vegan sausage, some zaatar and chopped green pepper. Delicious even before going into the oven. Thank you for the inspiration!