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Leeks and Lentils Au Gratin

1 cup dried split red lentils
2 1/2 cups water
1 large onion, peeled and finely chopped
2 tbsp butter
finely grated rind and juice of 1/2 lemon
1 tsp yeast extract
salt and pepper
2 1/4 pounds leeks, cleaned, cut into 1-inch lengths
2/3 cup bread crumbs
1/2 cup grated cheddar cheese

Put the lentils and water into a medium saucepan and simmer very
gently, uncovered, until the lentils are tender and all the liquid
is absorbed. This should take about 20 minutes.

Preheat the oven to 350F. Saute the onion in the butter for 10
minutes until soft and lightly browned.

Add the onion to the lentils, together with the lemon rind and
juice, yeast extract and salt and pepper to taste. Puree in a
blender or food processor, or beat well with a wooden spoon, to
make a thick puree.

Boil the leeks until tender, then drain. Put them into a shallow
ovenproof dish and pour the lentil mixture on top. Sprinkle with
the bread crumbs and the grated cheese. Bake for 40 - 45 minutes,
until golden and crisp on top and hot a bubbly underneath.

Serves 4


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