Lentil Casserole with Leek and Bacon

Rinse the lentils in cold water, place in a sieve and drain. Put them in 1/2 liter of cold salted water, let them boil and swell for about 25 minutes in a closed saucepan on 1/2 or automatic heat 2 to 3. In the meantime, put the untrained potatoes in salted water and cook for about 20 minutes.

Finely dice the bacon, peel and also finely dice the onions. Fry the bacon in a frying pan on 3 or automatic heat 12, add the onion cubes and cook until soft. Clean the leek, cut into thin rings and steam in light butter or butter for 5 minutes until soft. Grind the cheese in a universal shredder.

Pour the lentils into a sieve and rinse when cool. Peel the potatoes and cut them into cubes of about 1 cm. Mix with the lentils, leek rings and half of the bacon and onion cubes. Season well with salt and pepper and place in a gratin dish. Let the bechamel sauce bubble up once and season with the mustard. Spread the sauce evenly over the casserole. Finally, sprinkle the shredded cheese and the remaining bacon and onion cubes evenly over the top and bake.

Circuit: 200 to 220 , 2nd slide bar v. U.

170 to 190 , convection oven 30 to 35 min.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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