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Vegetables Lentil Vegetable Gratin Quick Zucchini Skewered Vegetables Leeks Nicoise Broiled Marinated Vegetables Cannellini Beans a la Genovese Fried Zucchini Stuffed Zucchini Sauteed Potatoes and Onions Quick Eggplant Special New Potatoes and Green Beans Eggplant Parmigiano Stuffed Eggplant Green Tomato Parmigiana Easy Tomato Sauce Oven Dried Tomatoes Roasted Onions Abruzzi Zucchini Crema Roasted Pears and Onions 2005 Sauvignon Blanc 2005 Glissando Lentil Vegetable Gratin I had this wonderful lentil dish at a seaside lunch served by the Carlton Hotel in Cannes. It can be served either hot or cold and is quite unusual. 1 tablespoon olive oil 5 cups strong beef broth 2 cups lentils, washed and picked over 1 onion, thinly sliced 1 carrot, grated 1 celery stalk, thinly chopped 2 cloves garlic, pressed salt and pepper to taste 2 eggs 1/3 cup milk 1/3 cup bread crumbs 1/2 cup grated Parmesan cheese 2 tablespoons mixed herbs, parsley. thyme,oregano Saute the onion, carrot and celery in the oil until soft. Add the garlic and saute for another minute. Add 4 cups broth, the lentils, and boil until the lentils are cooked, about twenty, mintues. Stir occasionally and add more broth if needed. When the lentils are cooked, drain in a colander to remove and liquid. Add salt and pepper to taste and let cool Beat the eggs in a bowl. Add the milk and beat some more. Add the bread crumbs, 1/4 cup cheese, herbs, and mix well. Add the cooked lentil mixture and combine thoroughly. Spray a glass baking dish with cooking spray and pour mixture into it. Smooth the surface with a spatula. Sprinkle remaining cheese on top. Bake at 350 degrees for 45 minutes. Serve hot or cold. Enjoy with our 2005 Sauvignon Blanc.

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