Baked lentils

Ingredients for 2 servings:

• 125 g lentils, red
• 1 small onion(s)
• 1 clove(s) garlic
• ½ stalk(s) leek
• 125 g carrot(s), approx.
• 50 g parsley root(s), approx.
• 125 g celeriac
• 100 g celery sticks, approx.
• some oil for frying
• 50 ml water, approx.
• 1 tsp vegetable broth
• some salt and pepper, freshly ground
• 100 g cheese, grated
• 100 g sour cream or crème fraîche
• some butter for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

with soup vegetables, inexpensive and filling

Prepare the vegetables and set aside. Cut about 100g of celery stalk in half lengthwise, rinse thoroughly and drain. Then quarter lengthwise and thinly slice crosswise. Clean, peel, and finely dice or chop the root vegetables. Dice the onion, peel the garlic, and finely dice or chop. Heat a little oil in a large pan and sauté the onions, do not brown. Briefly stir in the garlic, add the vegetables, sprinkle with vegetable stock, and mix everything well. Pour in water, cover, and cook the vegetables over low heat for about 10-15 minutes, stirring occasionally and seasoning well with salt and pepper. Meanwhile, rinse the lentils thoroughly in a sieve and cook in a pot with plenty of water for about 10-15 minutes until al dente. Drain in the sieve and drain. Add the lentils to the vegetables in the pan and mix everything well. Stir in about a quarter of the cheese, pour the mixture into a buttered ovenproof dish, and press down lightly. Stir the sour cream until smooth, mix with the remaining cheese, and spread over the vegetables. Bake in a preheated oven at 200°C (top/bottom heat) for about 30 minutes, until the topping is lightly browned. Baking time may vary depending on the oven. The vegetables are weighed and prepared.