Lentil cottage pie (parmentier)

Peel the potatoes and carrots. Cut them into small 1 cm cubes. Peel and finely slice the onions.

Rinse the green lentils under cold water. Put them in the saucepan with 3 times their volume of cold water (about 40 cl). Bring to a boil, then lower the heat and simmer covered for 25 min. Salt lightly at the end.

In the skillet, heat the oil over medium heat. Add the sliced onions and cook for 5 min until translucent. Set aside.

In the saucepan you used for the lentils (emptied and rinsed), put the diced potatoes and carrots. Cover with cold water, salt and bring to a boil. Cook for 15 min over medium heat until tender. Drain.

Roughly mash the cooked potatoes and carrots with a fork. Add 5 g of butter and mix well.

Drain the lentils if needed. Add the cooked onions and half of the milk. Mash lightly with a fork for an even mixture that still has some texture. Season with salt and pepper.

Preheat the oven to 180 °C (thermostat 6). In a gratin dish, spread out the lentil mixture. Cover with the mashed potatoes. Dot with the rest of the butter and drizzle with the remaining milk.

Bake the dish for 10 min until the top is golden and crispy.