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5 from 5 votes

Goat's cheese and potato lentil gratin

This lentil gratin is hearty enough to be your main meal - with thinly sliced potatoes, cream, and crispy goat's cheese!
Prep Time25 mins
Cook Time1 hr 25 mins
Total Time1 hr 50 mins
Course: Main meals
Servings: 4 people
Calories: 497kcal
Author: Becca Heyes


  • 200 g (~ 1 cup) red lentils
  • 650 ml (~ 2 1/2 cups) vegetable stock
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 230 g (~ 1/2 lb) courgette (zucchini) (~ 1 small or 1/2 large)
  • 525 g (~ 1 lb 2 oz) potatoes (~ 3 medium potatoes)
  • 125 ml (~ 1/2 cup) St Helen’s Farm double goat’s cream
  • 100 g St Helen’s Farm mature goat’s cheese, grated (~ 1 cup when grated)
  • Small bunch fresh chives, finely chopped


  • Add the lentils to a saucepan, along with the vegetable stock, garlic powder, and smoked paprika. Bring to a simmer, and cook until the lentils are very soft and have cooked right down into the liquid. Allow the mixture to thicken a little - it should still be fairly wet, but with no excess liquid (mine took about 20 minutes in total).
  • Meanwhile, grate the courgette (zucchini), and thinly slice the potatoes.
  • When the lentils are cooked, add the grated courgette, and mix to combine.
  • Add half of the lentils to a baking dish (mine measured around 10 x 10 inches), and top with half of the sliced potatoes (in a single layer, if possible - it's okay if you need to overlap them a bit). Drizzle over half of the goat's cream, and top with half of the chopped chives and half of the grated goat's cheese. Repeat the layers a second time to use up the remaining ingredients.
  • Cover the dish loosely with foil, and bake at 190°C (Gas Mark 5 / 375°F) for around 1 hour, until the potatoes are fairly soft. Remove the foil, and return to the oven for a further 25 minutes, or until the cheese has crisped up to your liking. Allow to sit for a few minutes before cutting to allow the lentil gratin to firm up a little.


Serving: 1portion | Calories: 497kcal | Carbohydrates: 53.6g | Protein: 23.9g | Fat: 21.4g | Saturated Fat: 13.5g | Cholesterol: 69mg | Sodium: 117mg | Potassium: 1139mg | Fiber: 18.9g | Sugar: 3.7g | Calcium: 230mg | Iron: 5.2mg