Baked mountain lentils with seasonal mushrooms

Ingredients for 2 servings:

• 150 g lentils (dried mountain lentils)
• 400 g mushrooms, fresh in season
• 150 g cheese, freshly grated (Appenzeller, mountain cheese, Emmental or medium-aged Gouda)
• 100 g double cream
• 2 shallots
• 1 clove(s) garlic, finely chopped
• 2 tbsp clarified butter
• 50 ml white wine, dry
• ½ bunch parsley, flat
• some thyme, fresh
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 28 minutes

vegetarian recipe, also suitable as a meat topping

Cook the lentils according to the package instructions until al dente, clean the mushrooms and cut into pieces/slices, finely dice the shallots, and finely chop the garlic. Pick the thyme leaves and wash, dry, and finely chop the parsley. Heat the clarified butter in a pan and fry the mushrooms, add the diced shallots and garlic, and sauté. Stir in the thyme leaves and chopped parsley, deglaze with the wine, and add the cooked lentils. Remove from the heat, stir in the double cream, and season with salt and pepper. Transfer to a baking dish, sprinkle with cheese, and bake in the preheated oven for 5-8 minutes. This also goes well with briefly roasted meat in small quantities. However, it is delicious and very filling on its own with a slice of baguette and a fresh salad.