Potato Leek Gratin with Black Lentils

Ingredients by component

Potato leek gratin

• 1000 g potatoes
• 350 g leeks
• 600 ml unsweetened soy milk
• 30 g plain wheat flour
• 30 ml olive oil
• 25 g nutritional yeast
• 5 g salt

Black lentils with shallots

• 180 g dry black lentils
• 80 g shallots
• 15 ml olive oil
• 15 ml lemon juice
• 3 g salt

Preparation and assembly

1. Start the main dish and longer roasting first; prepare sides while it cooks. If components need different oven temperatures, cook them sequentially and keep the main covered and warm. Use the quantities listed for each component.
2. Potato leek gratin: Peel and slice potatoes 3 mm thick. Wash and slice leeks and soften in half the oil for 8 minutes.
3. Potato leek gratin: Stir flour in remaining oil for one minute, then gradually add soy milk. Simmer 6 minutes and add nutritional yeast and salt.
4. Potato leek gratin: Layer potatoes and leeks in a 20 × 30 cm dish and pour over sauce. Bake covered at 190°C for 45 minutes, then uncovered for 20 minutes until potatoes are tender.
5. Black lentils with shallots: Rinse lentils and simmer in plenty of water for 20–25 minutes, until tender but intact. Drain.
6. Black lentils with shallots: Sauté chopped shallots in oil for 5 minutes. Stir in lentils, lemon and salt and heat for 2 minutes.
7. Divide the main dish and sides into equal portions. Serve sauces separately and slice rested dishes only after their stated resting time.

Tip

Prepare fillings and sauces first for a calmer lunch. Loaves and layered bakes need resting for neat slices. Time is an estimate for a home kitchen; one oven may require longer.