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Lentil and Egg Gratin recipe

Lentil and Egg Gratin recipe

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  • Recipes
  • Method
  • Pressure cooker

This hearty dish is easy to make, tastes delicious and packed full of protein. Lentils, eggs and cheese are grilled together in a creamy white sauce.

4 people made this

IngredientsServes: 8

  • 500ml salted water
  • 1 litre milk
  • 1 tablespoon cornflour
  • 100g butter
  • 100g plain flour
  • 250g uncooked lentils
  • 4 boiled eggs, halved lengthways
  • salt and pepper to taste
  • grated cheese as needed

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. Make the white sauce: Melt the butter in a saucepan over medium heat, then add the flour and cornflour. Quickly stir until smooth. Add the cold milk all at once and cook on low heat, stirring frequently, until thick. If you start seeing some lumps in the sauce, then use a whisk to smooth them out. Season with salt and pepper and set aside.
  2. Rinse the lentils and remove any foreign bodies. Add the lentils to a pressure cooker. Add some salt, seal the cooker and cook on low heat for 20 minutes after it starts whistling. Let the cooker depressurise before opening it.
  3. Preheat the grill. Grease a large baking tin. Mix the lentils and the white sauce then pour the mixture into the tin. Push the eggs into the lentils, so that they are covered. Sprinkle with grated cheese and grill for a few minutes or until golden on top.

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Anna Jones’s recipes from The Modern Cook’s Year

One side of autumn does not resemble the other, yet we insist on speaking of just four seasons. In this extract from Anna’s new book, recipes are arranged more in rhythm with nature. Here are a few that feel fitting right now .

Last modified on Tue 9 Jul 2019 09.32 BST

M y new book is written in six chapters, each of which roughly knits together two months at a time – I find a year divided into four seasons a bit too vague. Just step into a greengrocer on the summer side of autumn and then again as autumn turns into winter and you’ll see the difference. There are so many more subtleties to what’s growing than spring, summer, autumn and winter.

While the seasons are a useful tool, your eyes and tastebuds should always be your primary guide. What I cook is not always led by produce but by the mood of the day, the feeling of rain or sun on my skin, the arrival of a certain friend, even something I see on the news. Some days dinner comes entirely from the storecupboard – there is as much of a thrill in the ingenuity of that for me. So, sometimes its macaroni cheese in July, and if that’s what I crave, so be it.

That said, there is something joyful about eating food at its best. Damsons as the evenings draw in, apricots when the nights are at their longest, watermelon on a searing hot day, squash at Halloween. It is about an ingredient at its peak, the apex of its flavour, but more than that it’s about a time, a place and the memories of days past that are wrapped up in every bite of food we eat.

In London, where I live, the ebb and flow of the year is always apparent. The seasons come and go with force and how we eat changes dramatically. I remember what a revelation it was, as a young chef, learning to cook with the seasons. Every Saturday would start with a strong coffee with all my fellow chefs at Borough market. Then I’d walk over to Tony Booth’s veg stall, smell peaches, squeeze tomatoes, bite sharp little apples. Each week it reconnected me with nature, with what was growing.

Sometimes the hardest part of cooking is deciding what to make, staring at an open fridge, leafing through cookbooks. The ones I love to cook from the most are those that make it easier to whittle down a whole world of eating to what suits our mood and desires at a certain time. I hope to do the same here, and hope also that this week’s autumnal offering feels as hearty as it does easy and refreshing. You are the cook and the eater, so be led by your heart as well as your palate.

Back-to-routine Nerves And Anxiety…

It’s already September, and like us, some of you are hit by a wave of emotions as you settle into back-to-routine and school life. You’re stressed, overwhelmed, feeling the blues and worried. The reality that lockdown is starting to come to an end has hit hard. Although school schedules and work routines are not exactly the same as they used to be – before the pandemic, we’re anxiously planning timetables (and meal plans) alongside dictating a stricter bedtime (and screentime!!) schedule.

Understandably, many of us have let healthy eating habits slide, and as you work towards strengthening healthier eating habits – you can lean on eggs.

How to Make a Balanced Plant-Based Meal

First, I want to chat about how I plan out my plant-based meals. I make it a point to include these staples:


When I counsel patients, I advise adding a lot of vegetables—about half a plate of fresh non-starchy veggies per meal. (If you’re going for cooked, the veggies will decrease in volume.)

Non-starchy vegetables tend to be lower in calories but can be pretty filling, thanks to their water and fiber content.

I’ll typically include vegetables or fruit—or both—in a meal. In this recipe, I added onion and bell peppers. I often sauté veggies in low-sodium vegetable broth to infuse extra flavor.


This is another important nutrient that helps to keep you fuller for longer. It’s a must for any meal. This egg-in-a-hole recipe has two protein sources, the lentils and the egg. I love cooking with canned lentils—you can also use packaged steamed lentils—for a healthy, quick meal.

I used brown lentils in this recipe, but feel free to go with black lentils or green lentils. The pulses are an excellent source of protein and also provide lots of fiber. In fact, a half cup of cooked lentils provides about 9 grams of protein and 8 grams of fiber.

And we can’t forget our nutrient-filled egg in this lentils-and-egg combo! One large egg provides 6 grams of protein and all nine essential amino acids. You get many other nutrients, too, and many of them are found in the yolk.

These include choline, a nutrient important for brain health that 90% of Americans don’t consume enough of. This is because choline isn’t found in high quantities in many foods .

Fortunately, eggs are an excellent source of this essential nutrient. Egg yolks also boast the eye-helping carotenoids lutein and zeaxanthin. And emerging research has found that lutein may play an important role in cognition, as well.

The sunny-side-up eggs in this recipe hold their shape really well.

Healthy Fat

Here’s another nutrient that works with protein and fiber to help keep you satiated. The benefit: You won’t get hangry as quickly (or at all!), and you may be better able to resist the urge to mindlessly snack.

There are plenty of options for healthy fats, including olives, olive oil, nuts, and nut butter. I added a sliver of avocado to this lentils and eggs recipe.

Whole Grains

I like to include a whole grain in every meal. This is because whole grains are full of fiber—which in addition to helping with weight management can help control your cholesterol levels.

The whole grain in this meal is a simple piece of whole-grain toast (with an egg in the middle).

Spices and Herbs

These aren’t essential to include, but they’re full of flavor and contain almost no calories. So I love utilizing the contents of my spice cabinet when cooking.

In this toast with egg in the middle, the lentil seasoning is made of garlic, smoked paprika, chipotle powder, and black pepper—and the dish is topped off with fresh parsley.

Vitamin C

Whenever I whip up a recipe that contains plant-based iron (which is often!), I incorporate a source of vitamin C. Why? It helps your body to better absorb plant-based iron.

I’ll often add in vitamin-C-rich vegetables into a recipe, such as the bell peppers in this one. A squeeze of lemon juice over the veggies and lentils also helps.

“Cooking, [will] remaining an art [but] we will enhance the nutritive and taste value of dishes. That will drive us toward lighter dishes and shorter menus. But basic cooking principles and quality [ingredients] will remain unchanged.”

Wow. I’m pretty sure that’s some of the best cooking advice I’ve heard: Enhance nutrition and taste, but keep the beautiful basics of French cooking the same.

As you prepare to peel several hardboiled eggs, DON’T miss this trick for easy-peel eggs from our Easter Edition of #HealthyKitchenHacks! And if you have one, the egg slicer pictured above is fun to use too.

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We were already planning to have grilled sausage, but I wanted a comfort-food side, so I made this and skipped the egg (will definitely do that in the future!). I used homemade chicken stock instead of water to make the lentils, and just added dehydrated onions and a can of diced tomatoes and the spices at the end. I topped it off with some leftover chopped red chard and stirred it to wilt the greens. This will be a go-to side for us!

This was really, really good! I bumped up the heat level a bit with a finely minced fresno pepper, and I added 1/2 teaspoon of garam masala blend. It was fantastic! I didn't even need the poached egg. I served my lentils on a bed of fresh spinach leaves, mixed to wilt the spinach, and dug right in!

This is a great recipe,so decked out in flavor. As I was cooking, the consistency of the lentils had me worried, but it proved to be delicious and reminded me of the recently trendy "savory oatmeal" recipes. I opted for a fried egg because I can't make a decent poached egg to save my life. Added a small fresh red chili. Great for when you need something tasty at he end of the week when just pantry staples remain!

Absolutely amazing recipies with a couple of tweaks: I sauted chopped portabellas in butter and stirred them in with a tablespoon of shiro miso paste. Chopped an avocado and placed it beside the egg at the finish. A fresh garden lettuce salad with home made mustard dressing (olive oil, rice vinegar, dijon mustard, salt, pepper) was a great companion.

Delicious. I did cook the lentils a little differently - i let them soak for a couple hours, and then boiled for a few minutes. If i had had a full 8 hours i wouldn't have had to boil them at all! We loved this recipe!! It was super tasty, the gooey egg was fabulous! I fried an egg for the hubby, he can't handle poached!

This was excellent, but need to up the seasoning quite a bit. I didn't use curry powder and subbed with chili powder. Was good with a soft corn tortilla and sliced avocado on the side. Make sure not to overcook the lentils.

Thoroughly enjoyed this meal. Once I added the lentils to the saucepan with the veggies, I did let it cook a little longer than mentioned in the recipe so some of the moisture cooked off. My 1.5 yr old DEVOURED the lentils, in fact, I think she ate more than me or my husband! Served with a side of curry roasted cauliflower and this is a perfect, easy dinner.

This has become a go-to meal in our house. So much flavor and so satisfying. I don't change a thing. Although, sometimes I do get lazy and use a drained can of diced tomatoes instead of fresh.

Served with Greek yogurt and the cumin-scented Carrots, this is definitely a 4-star recipe. The lentils themselves, perhaps a 3. Red lentils do cook extremely fast - I typically like mine "al dente" and would even cut off the cook time at 10 minutes. My Trader Joe's ones cooked up crazy quick. I found myself adding in a few more dashes of curry, garlic powder and cumin. don't use a shy hand on the spices or this will be too bland. We really loved the poached eggs, and would make this again in the future. :-)

Red lentils get soupy when you cook them. I ended up with lentil soup. I recommend using green lentils. Here's a link to cooking with lentils if you're not familiar. Recommend reading it before you try thsis recipe.

Really enjoyed it, especially with cumin-scented carrots. Didn't feel like trying to make poached eggs, so made over easy and was really good. Used diced San Marzano tomatoes with some of the liquid and it was fine. Can't wait to have leftover lentils for lunch.

I made half the recipe, but used the full amount of spices I think it would be bland otherwise. I served this with steamed mustard greens and cornbread. We liked it, but felt there was a certain depth of flavor not quite there. If I do make it again, I'll use butter rather than oil, which, being more typically Indian, may add that rich flavor this did not have. I advise watching your lentils closely, because after 15 minutes mine began to get mushy red lentils are flavorful but soft and I agree with another reviewer that about 12 minutes is plenty.

A great hearty dish that was so inexpensive to make. I doubled the spices for extra flavor.

I have used both red and green lentils for this recipe, and both provide a nice bite. This is a quick and easy recipe for a weeknight, or for visiting family and friends. The red lentils I picked up at Trader Joe's didn't take as long to cook, and I ended up over cooking them. Since it only takes 12 minutes to cook them I was able to whip up another batch. Just something to watch out for. All family members and friends have enjoyed this recipe.

My family was skeptical, but liked it once they tried it. I'll make it again.

This recipe was great! I didn't have fresh garlic so I know it will be even better next time I make it. I used a Dutch oven to poach the eggs as I had nothing else that wasn't being used at the time and they came out perfect. My first time poaching too! Will make this again

This was more flavorful than I expected. I will add more onions and tomatoes to the lentil mixture next time and increase seasoning accordingly. Eggs and lentils are delicious together!

Wow, this really exceeded my expectations. The lentils were flavorful and delicious. And you just can't go wrong with poached eggs. We had a fruit salad and naan with the lentils and eggs. We'll be having this recipe again for quick weeknight meals.

Quick, healthy and really delightful dish. I used more spices and a fresh ground curry blend but generally this would be a great repeat dish for many families.

Edible, but I'll never make again. It used two large skillets and one saucepan. And the eggs didn't stay together. A better combination of beans and eggs is black beans and salsa with the eggs broken on top.

This was really good. I omitted the ground red pepper so it wasn't too spicy for the kids. It was really flavorful! 20 minutes was too long for my lentils, they split and over cooked a bit and maybe were a tiny bit dry, so I will watch those more carefully next time. Also, the portion size wasn't very big, only 3/4 cup. My husband and I could easily finish off the whole thing. But The calories would go up quite a bit if doubled since lentils can be high. Good for a lunch portion though. The cumin-scented carrots that went along were really good and easy, definitely worth making. I had never made a poached egg before and my husband usually hates the idea of a runny egg, but he ate it up and has a second one! I didn't give the kids an egg to start b/c I wasn't sure if they would eat it, but as they tasted some of ours, they requested their own and gobbled them up. Really good, quick, and easy!

16 Delicious Recipes Featuring Beans & Lentils

Honestly, I can’t look at the title of this post without hearing my little brothers sing that silly song about beans. We didn’t grow up eating beans. The funny thing is, though, that after I stopped eating meat after college, I naturally started craving them. I quickly discovered that beans are hearty, satisfying, rich in protein and fiber, and gloriously inexpensive. Now that I’ve gotten on the bean bandwagon, my family has, too. Victory!

The United Nations has declared 2016 the International Year of Pulses (pulses are dried legumes like beans, chickpeas and lentils), so you’ll be hearing a lot more about beans over the coming months. I’ve teamed up with the USA Dry Pea and Lentil Council to bring you more recipes with pulses this year. Let’s kick it off with some of my favorite recipes!

Below, you’ll find a wide variety of hearty meals with Mexican, Mediterranean and Italian influences. These are all recipes that will help you meet those healthy New Years resolutions, and they just might change your family’s opinion on meatless meals, too.

For more information about the benefits of pulses and to join me in signing their Pulse Pledge (which is committing to eat one serving of pulses every week), visit

1) Crispy Baked Falafel

“Another fabulous recipe! Loved everything, great flavor .. baked the falafel on a pan but am totally going to steal a friend’s cast iron next time to try that out. I think the dressing would also be lovely with other salads, or maybe lentils + some raw veggies. Thanks!” – Brittney

2) Lemony Lentil and Chickpea Salad with Radish and Herbs

Gluten free and easily vegan

“I LOVE this salad. I’ve been making it with dill only and serving with arugula. I make a batch and take to work for lunch. Got some family hooked on it too. It’s so fresh!” – Sarah

3) Lebanese Lemon-Parsley Bean Salad

“I do not often leave comments after making recipes I find online (I know … shame on me!!) but your Lebanese Lemon-Parsley Bean Salad was so successful that I had to thank you! The flavors were incredible – balanced, assertive, and addictive. It makes a lot so I shared (but only with people I really like). Every recipient called to demand the recipe. Great job and thank you for sharing! I will be returning often.” – Heather

4) Green Goddess Hummus

“My grocery store didn’t have tarragon so I used basil instead. Soooooo good! Thanks for the recipe.” – Nes

5) Socca Pizza with Summer Squash and Feta

“This was excellent and so easy! I’ve made it twice so far with different toppings. So good.” – Heather

6) Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce

Gluten-free option, vegan option

“Kate, I have to admit that when I first saw this I was bit scared to make it. Of course, based on how delicious your other recipes are, I should have known better. Well, no need to fear….this is soooo delicious. Another winner for sure, even my nonvegan family loved this.” – Tanya

7) Roasted Carrots with Farro, Chickpeas & Herbed Crème Fraîche

Gluten-free option, vegan option

“I made this with Christmas dinner and wow this was certainly my signature dish! It was scrumptious and so pretty. I was so intrigued by it, I had to make it and so glad I did!” – Leslie

8) Spiced Vegan Lentil Soup

“After eating your soup, I just told my husband that I will be making it all my life until I die or someone will need to cook it for me if I can’t. It’s simply the most amazing soup I was ever given the chance to enjoy. The flavour made me so happy. I strongly recommend this soup to anyone. Thank you so much Kate for sharing all of this goodness. Good vibs to you!” – Caroline

9) Spaghetti Squash Burrito Bowls

“Made this recipe for my brother’s birthday dinner and everyone loved it, including my 9 and 3 year old, who will eat any and every vegetable now, thanks to your blog. It’s amazing how kids can learn to appreciate all kinds of vegetables. Your recipes really help with that, I believe. Thanks, Kate!” – Lisa

10) Roasted Broccoli, Arugula and Lentil Salad

“Made this last night and it was amazing! I might omit the brussel sprouts and exclusively use broccoli (personal preference). Thanks for the great recipe!” – Stacey

11) Lentil and Mushroom Meatballs

Gluten-free option, vegan option

“Hi Kate! I have made these several times now and they are always great. One time i switched the mushrooms for beets and it was pretty tasty. This time I decided to try a different bean so I went with navy beans and instead of mushrooms I used fennel. It is delicious! Thank you so much for putting this stuff into the world.” – Sofia

12) Homemade Vegetarian Chili

“This is honestly the best veggie chili I’ve ever had! I made it today, and have plenty left to freeze for future yumminess. I didn’t blend any of it, just left it in its whole gorgeousness. Served it with some rice. Christmas day – who needs turkey!” – Liz

13) Kale, Black Bean and Avocado Burrito Bowl

“I’m not vegan but this is delicious. I used leftover beans and it turned out great. My aunt (who is vegan) has asked me make it two nights in a row. Thanks for the recipe it was the only one I found that I had all the ingredients in hand.” – Emma

14) Spicy Vegan Black Bean Soup

“This was wonderful! It has great flavor and I followed everything exactly as written. Used lime juice instead of vinegar. Yummy. ” – Pixie

15) Cowboy Caviar

“Hi, my name is Katie and I’m 10. I like the recipe a lot.” – Katie S. :)

16) Butternut Squash Chipotle Chili with Avocado

Gluten free (just be sure your tortillas are gluten free) and vegan

“WOW was this delicious! I just happened to come across it while looking for a butternut squash soup recipe. SO happy I made this instead. I fed it to meat eaters and vegetarians alike during a football party. I served it with a dollop of plain yogurt on top. Literally everyone asked me for the recipe Thanks for sharing – this is going in my favorite recipes file!” – Ellis

This post was created in partnership with the USA Dried Peas and Lentils Council. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!

Recipe Summary

  • 2 tablespoons extra-virgin olive oil, plus more for frying
  • 2 ounces thinly sliced prosciutto, finely chopped
  • 1 small carrot, coarsely chopped
  • 1 small celery rib, coarsely chopped
  • 1/2 small onion, finely diced
  • 1 large garlic clove, minced
  • 1 1/2 teaspoons tomato paste
  • 1/2 pound Umbrian lentils or green lentils (1 1/4 cups)
  • 1 quart low-sodium chicken broth
  • Salt and freshly ground pepper
  • 4 large eggs
  • 12 arugula leaves
  • Parmigiano-Reggiano cheese and aged balsamic vinegar, for serving

In a saucepan, heat the 2 tablespoons of oil add the prosciutto and cook over low heat until the fat has rendered.

In a food processor, finely chop the carrot and celery. Add the vegetables to the saucepan along with the onion and garlic and cook, stirring, until the vegetables are softened, 7 minutes. Add the tomato paste and stir over moderately high heat until shiny, 1 minute. Add the lentils and 2 1/2 cups of the broth and bring to a boil. Simmer over low heat, stirring occasionally, until most of the broth has been absorbed, 25 minutes. Add 1 more cup of the broth and continue simmering until absorbed, 10 minutes. Add the remaining 1/2 cup of broth and simmer until the lentils are tender and suspended in a creamy sauce, 10 minutes longer. Season with salt and pepper.

In a large nonstick skillet, heat a thin film of olive oil. Crack the eggs into the skillet, season with salt and cook over moderately high heat until the edges are golden, the whites are just set and the yolks are still runny. Spoon the lentils into shallow bowls and top with the eggs and arugula. Grate the cheese over the eggs and drizzle with balsamic vinegar. Serve right away.

Recipe: Baked Eggs With Lentils & Tomatoes

I recently started using canned cherry tomatoes. They&rsquore not everywhere, but if you can find them (I&rsquove used Cento and Carmelina brands), they have that just-popped cooked quality. They&rsquore just sweet enough and they look pretty. This dish is pretty much the ultimate comfort food, and I&rsquom just as happy with it for lunch or dinner as I am for breakfast. In truth, I usually make it with the tomatoes and eggs, and it&rsquos enough. But &mdash this being the month of the pulses &mdash I decided to add lentils, and it totally changed the makeup of the dish in a great way. I love that the lentils add texture (not to mention protein and other nutrients) and a rustic look.

2 tablespoons olive oil

1 small onion, diced

Kosher salt and ground black pepper, to taste

2 14.5-ounce cans cherry tomatoes, with juice

cups chicken or vegetable broth, plus more if needed


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