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–+ servings
Lentil Bake

Epic Lentil Bake

This lentil bake combines flavorful lentils with a smooth potato mash, finished with crunchy walnuts — a satisfying and comforting meal.
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Cook Time 1 hour
Baking Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine English, Vegan, Vegetarian
Servings 4 people

Equipment

  • Potato masher
  • Baking Dish

Ingredients
  

Lentil Filling:

  • 1 cup lentils
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 2 garlic cloves minced
  • 1 celery stalk finely chopped
  • 1 carrot large, finely chopped
  • 200 g (7 oz) cremini mushrooms finely chopped
  • 100 ml (⅓ cup + 1 tbsp) red wine
  • 1 tbsp tomato paste
  • 1 tomato chopped
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp thyme
  • 3 ½ cups vegetable broth
  • black pepper to taste
  • salt to taste

Potato Mash:

  • 500 g (18 oz) regular potatoes peeled and chopped
  • 500 g (18 oz) orange sweet-potatoes peeled and chopped
  • 1 bay leaf
  • 2 tbsp margarine
  • 1/4 tsp nutmeg
  • 1/8 tsp dried rosemary
  • ground black pepper a pinch
  • salt to taste

Topping

  • ¼ cup walnuts finely chopped

Instructions
 

  • Soak the lentils for 4 hours.

Lentil Filling

  • Heat olive oil in a pan and sauté the onion and garlic until soft.
  • Add the celery and carrot; cook until they start to soften.
  • Stir in the mushrooms and cook until their moisture releases and evaporates.
  • Deglaze the pan with red wine, then mix in the tomato paste, tomato, paprika, cumin, and thyme.
  • Add the soaked lentils, vegetable broth, black pepper and salt. Simmer for about 35 minutes, stirring occasionally.

Potato Mash

  • Boil the potatoes with the bay leaf until tender.
  • Drain and add the margarine, nutmeg, dried rosemary, ground black pepper, and salt.
  • Mash until creamy but still holding some texture.

Assemble and Bake

  • Preheat your oven to 180°C (356ºF).
  • Spread the lentil filling evenly in a casserole dish, then gently layer the potato mash on top.
  • Sprinkle with chopped walnuts.
  • Bake for 30 to 35 minutes, turning on the fan for the last 5 minutes to crisp and brown the top.

Video

Notes

  • For this dish, I like to make a slightly thick mash so that it holds its shape better. However, you can adapt it to your liking. If you prefer a more fluid puree, just add a little plant-based drink.
  • Leftovers keep well in the fridge for about 3 days. Reheat in the oven at 160°C (320°F) for the best texture, or microwave for convenience.
Keyword lentil bake, potato and lentil bake, vegan lentil bake
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