Lentil and Vegetable Gratin with Sausage
Bring lentils to a boil with the vegetable broth, cover and cook for 50 minutes over low heat. Peel the potatoes, rinse and place in a pot with enough water to just cover the potatoes. Bring to a boil and cook 10 minutes. Rinse leeks, cut off ends and cut into thick pieces.
Rinse carrot and cut into slices. Rinse fennel and cut lengthwise into eight pieces. Add vegetables to the potatoes and cook for an additional 10 minutes. Drain potatoes and vegetables and mix with the cooked lentils.
Cut sausage into thick slices and mix with the lentils. Whisk eggs with the heavy cream and cheese, season with salt and pepper and mix with the lentils. Pour into a baking dish and bake at 200°C (approximately 400°F) for about 35 minutes. Serve hot.