Pic of Leek, parsnip & mulled lentil gratin

Leek, parsnip & mulled lentil gratin

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Vegetarian mains

Leek, parsnip & mulled lentil gratin

Serves 6 1h 25 min
This is real winter fare – dark, winey lentils with a hint of mulling spice, sweet, earthy parsnips, and a crisp herb topping. It would make a great centrepiece for a vegan or vegetarian Christmas dinner, ideally finished with lashings of our ultimate veggie gravy.


  • 2 celery stalks, finely diced
  • 1 carrot, finely diced
  • 200g mushrooms, roughly chopped
  • 250g puy or beluga lentils
  • 1 tsp freshly chopped rosemary
  • 1 tsp mixed spice
  • 1 bay leaf
  • large glass of red wine
  • ½ tbsp Dijon mustard
  • 600g parsnips, peeled and thicky sliced
  • 3 large leeks, trimmed
  • 150g sourdough bread, crusts removed
  • 60g walnuts
  • 2 tbsp freshly chopped sage
  • olive oil
  • salt & pepper
Image of Leek, parsnip & mulled lentil gratin


Prep time: 10 min
Cooking time: 1h 15 min
  • Step 1

    Warm 2 tablespoons of olive oil in a saucepan and gently fry the celery, carrots and mushrooms for 15 minutes, until softened and starting to take on a bit of colour.
  • Step 2

    Meanwhile put a pan of salted water on to boil. Turn your oven on to 180⁰C/Gas 4 to preheat.
  • Step 3

    Add the lentils, rosemary, mixed spice, bay, and wine to the veg pan. Let the wine bubble away and reduce by half, then tip in the stock. Bring to a very gentle simmer and cook, uncovered, for 25-30 minutes, until the lentils are tender but not mushy. Most of the liquid should have been absorbed, but they should still be a little wet; add a dash more water if they look like drying out before they’re cooked. When ready, stir in the mustard, and season with salt and pepper to your taste.
  • Step 4

    While the lentils cook, poach the sliced parsnips in the pan of water until just tender. This will take about 8-10 minutes. Remove them with a slotted spoon and then add the leeks to the water; poach until tender to a knife tip, about 6-8 minutes. Drain well.
  • Step 5

    Blitz the bread together with the walnuts, sage, 2 tablespoons of olive oil, and a pinch of salt.
  • Step 6

    Transfer the lentils to the base of an oven dish. Slice the poached leeks lengthways and arrange a layer on top of the lentils. Next, top with an even layer of parsnips. Finish with the breadcrumbs.
  • Step 7

    Transfer to the oven and bake for 15-20 minutes, or until the breadcrumbs are golden.

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