Gratin of Cabbage with Puy Lentils

This 'Gratin of Cabbage with Puy Lentils' signals for me the start of Autumn.  Not just because of the golden colours, but also because its hearty and warming .

Gratin of Cabbage with Puy Lentils
Serves 4 - 6
Ingredients
Small cabbage, shredded
150g Puy lentils
For the tomato sauce
2 tablespoons olive oil
1 red onion, finely sliced
2 cloves garlic, minced
1 teaspoon coriander, freshly ground
1 teaspoon dried thyme
2 x 400g tins of tomatoes, chopped
1 tablespoon tomato puree
Salt and pepper to taste
Small cabbage, shredded
150g Puy lentils
A slice of stale white or brown bread, processed to breadcrumbs
Optional: 30 – 40g cheddar cheese, grated

Method
To make the tomato sauce, fry the onion and garlic in olive oil until soft. Add the coriander and thyme, and cook for a couple of minutes, Now stir in the tomatoes, tomato puree and season with salt and pepper to taste. Leave to simmer down to a thick sauce, stirring occasionally – about 20 minutes.

Blanch the cabbage in boiling salted water for 5 minutes until just tender. Drain and set aside.

Cook the lentils in boiling water for about 30 minutes or until tender, then drain.

Mix the cabbage and lentils with the tomato sauce, and spoon into a shallow ovenproof gratin dish.
Mix the breadcrumbs and cheese if using, and scatter the mixture in an even layer. Bake for about 20 – 30 minutes until lightly golden. Serve hot. Adapted from Sophie Grigson’s Country kitchen