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A crispy feta and panko topping gives this lentil gratin its zing Ann Maloney, The Washington Post Jan. 19, 2021 FacebookTwitterEmail Leek and French Lentil Gratin With Feta.Photo by Justin Tsucalas for the Washington Post. Until recently, most of my cooking experience with lentils involved the large green ones cooked in a pot with diced onion and chunks of carrot. I would whip up a batch when I wanted an inexpensive, quick-to-make pot of filling food that I could eat for a few days. In 2020, I developed a deeper appreciation for the rich variety of the legume and the myriad ways you can cook with them thanks to the variety of recipes we have tested and published here at The Washington Post.

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