Chicory Roquefort Gratin with Lentils

(*) Take variety that does not require soaking.

Prepare chicory (ready for cooking, e.g. peel, remove woody parts and dirt), cut the stalks in half, remove the stalk a little bit. Boil a frying pan with lightly salted water, add juice of one lemon, precook chicory in it for 5 minutes. Remove and drain.

Preheat the stove to 220 °C. Butter a shallow baking dish, fill in chicory (chicory stems must be tightly packed).

Heat half cream in a small pan (do not make). Roquefort cut into pieces, add to the cream form and melt in it, season with pepper. Form this amount over the chicory, sprinkle breadcrumbs. Put in the oven and bake for about 20 minutes.

In the meantime, cook the lentils: briefly sauté all the vegetables together in olive oil, add the lentils, extinguish with soup and simmer gently for 20 min. with the lid closed: cook all the liquid.

Divide lentils evenly on preheated plates, put chicory on top.

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