Squash and lentil gratin

A hearty plant-based gratin combining soft squash and lentils, baked until golden. Rich in plant protein and fibre, it is a complete, comforting autumn supper.

Prep: 20 min  |  Cook: 35 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 209 kcal · 9 g protein · 26 g carbohydrate · 5 g fat

Ingredients

• 1 butternut squash
• 200 g green lentils
• 1 onion
• 1 tin of chopped tomatoes
• 80 g grated cheese
• 1 tsp cumin

Method

1. Cook the lentils. Steam the diced squash until part-cooked.
2. Soften the onion with the cumin and tomatoes.
3. Combine the squash, lentils and sauce in a dish.
4. Sprinkle with cheese and bake for 20 minutes at 200 °C.

Nutritional benefits

Lentils provide plant protein, fibre and iron, and the squash beta-carotene and a naturally soft texture, making a complete and filling plant-based gratin. The cheese adds calcium and a crispy topping. A balanced, gluten-free dish that is ideal for batch cooking.

Variations and substitutions

• With red kuri squash or sweet potato.
• Lactose-free: use nutritional yeast.
• With spinach between the layers.
• Spicy: curry powder, smoked paprika.

Storage and preparing ahead

Keeps for 3 days and can be frozen. An excellent batch-cooking dish.

💡 Good to know

Part-cook the squash by steaming to save time in the oven and guarantee a meltingly soft centre.

Related reading

Discover more: vegetarian recipes · high-protein recipes · gluten-free recipes · healthy & balanced recipes.

Foods in this recipe: butternut squash · lentils · onion · tomatoes · cheese.

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