Cheese puy lentil

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Creamy cheesy Puy lentil gratin 

SERVES 2, easily doubled  

HANDS-ON TIME 10 mins 
TOTAL TIME 40 mins, plus resting 

750 dried Puy lentils, rinsed 
1tsp dried mixed herbs: 
1x400g tin chopped tomatoes 
1tbsp olive oil 
0.25 tsp garlic granules 
0.5 tbsp tomato purée 
1tsp sugar (any kind) 
200g crème fraiche 
75g extra mature cheddar, grated 
1 tbsp panko or other dried breadcrumbs. 

1 Put the rinsed lentils in a saucepan with half of the dried herbs. Add plenty of boiling water from the kettle and simmer for 20 minutes or until the lentils are tender. Drain and season with salt. 
2 Meanwhile, tip the tomatoes into another pan, adding the rest of the dried herbs, the olive oil, garlic granules, tomato purée, sugar and some seasoning Swirl out the tin with a little water and pour this in too, then simmer the sauce briskly for 15 minutes until quite thick 
3 Stir the lentils into the tomato sauce and cook for 5 minutes, add a splash of water if it is looking too dry Preheat the grill 
4 Transfer the lentils to a baking dish (we used an oval dish 13cm x 21cm base) then dollop the crème fraîche on top, and spread out to cover the lentils. Scatter over the cheese and crumbs then pop under the grill for 5 minutes, until golden brown. Leave to rest for 10 minutes before serving.

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