The Ultimate Winter Lentil & Roast Veg Bake

Can you believe Christmas is nearly here?

Seriously it honestly feels like it was only yesterday I was carving pumpkins and eating sweets for dinner. I blinked and its all festive all the time – but I don’t mind, I absolutely adore Christmas. We always spend Christmas in Spain – I love the crisp mountain air, the bright blue days and the freezing cold nights that are just begging to be finished with a warming lightly spiced hot cocoa sitting in front of an open fire.

Every Christmas Day we head to our friend’s house to spend the festivities with them, and we all bring a dish with us. I always end up making a big lentil bake but I’ve never actually written the recipe down before – it’s always just mixed and matched on the day, which makes its extra special as it’s never the same as last years.

But I think, this year, I absolutely nailed it, in making the Ultimate Winter Lentil and Roast Vegetable Bake so I had to write the recipe down. Plus, so many of you saw this on my Social Media and asked for the recipe – so, here, my little Christmas present to all of you – my delicious and delectable luxury Christmas vegan main, that everyone will enjoy!

I’m writing this a little early – one, so you can all shop and prepare ready for the big day but two, because this year we are heading to a retreat in Kerala, India over the holidays – so lots of delicious, spiced Indian dishes and even more yoga for me.

I honestly can’t wait. I’ve travelled India a lot in my 20’s and it has such a special place in my heart, just like this dish has – which is why you are all here, I’ll stop my day dreaming and tell you more about this mouth-watering feast which I serve with steamed broccoli and sautéed vegetables and the ultimate vegan stuffing.

The base of this dish is made with lots of fresh vegetables that have been roasted to perfection. Something just magical happens when you roast vegetables, their exterior goes sweet, crisp and charred and they become almost custard-like in the inside making them the perfect acquaintance and component to the rich earthy lentils and crunchy walnut topping.

This dish is served in one pan – making it the perfect hearty healthy winter food, that everyone can share around the table and get stuck into family style. After all, isn’t that what Christmas is all about? Sharing delicious food with the ones you love.

Feel free to use your favourite winter vegetables in this dish, you can add in carrots and parsnips for an extra layer of deliciousness or remove the sweet potatoes for normal should you wish.

The caramelised onions can be made or store-brought to save time and you can add blitzed breadcrumbs to the walnut topping for extra crunch. Alternatively, you can use sunflower seeds if you don’t want to use nuts.

Green lentils can be used instead of red or pearl barely can be subbed – it will reduce the earthy rich taste but will still be super delicious. The mushrooms can also be removed, but I would recommend keeping them in as it really completes the texture and flavour of the dish – but then mushrooms are one of my favourite ingredients so maybe I’m a little biased here.

As this dish has quite a few elements and does take a while to prepare, you can make this dish the night before the big event, the flavours improve overnight as they soak into all the wonderful vegetables.

Feel free to cook all the night before and assemble and bake on the day, or bake the day before and re-heat, both work just as well as each other. Unlike the majority of my dishes, this one doesn’t freeze that well. But portioned in the fridge and re-heated the next day works amazing, especially when topped with a fresh cranberry sauce and a little splash of leftover gravy!

If you like this recipe, why not give one of my other tray-bakes a go?

My variant on a Winter Layered Smokey Lentil and Squash Bakehas a gooey ‘cheesy’ sauce that is perfect for cosy Sunday Lunches and my Roast Pepper, Tomato and Caramelised Onion White Bean Bake uses up all my favourite ingredients and is finished with a deliciously creamy and flavoursome spiced coconut milk sauce for the ultimate comfort dish.

I really hope you love this deliciously festive dish as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!

I hope you have the most magical Christmas – eat lots, spend time with your friends and family and just relax, rest and renew. I’ll be off eating lots of Curry!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  4-6 servings
  30 minutes preparation time
  2hrs cook time


Roast veg topping;,

  • 1/2 large cauliflower chopped into florets
  • 1 medium sweet potato peeled and chopped into small chunks.
  • 3 carrots peeled and chopped into small chunks.
  • 2 medium potato’s peeled and chopped into small chunks.
  • 1 tbsp olive oil
  • Sea salt
  • Black pepper
  • 2 tbsp Coconut yogurt or plantbased yogurt
  • 2 tbsp Nutritional yeast
  • 1 tsp sea Salt
  • 1 tsp Dion Mustard
  • Black pepper

Caramelised onions;

  • 3 onions roughly chopped into slices
  • 2 tbsp olive oil
  • Pinch sea salt

Filling ingredients;

  • 2 large onion chopped roughly
  • 3 tbsp extra virgin olive oil
  • 6 cloves garlic sliced
  • 300g dark green or Puy lentils rinced
  • 1.5l water
  • 1 tbsp bouillon stock
  • 250g mushrooms chopped
  • Juice 1/2 lemon
  • 2 tsp sea salt
  • 2 tbsp balsamic glaze
  • 1 tbsp vegan Worcester sauce
  • 2 tbsp extra virgin olive oil
  • 1 tsp tamari
  • Twist black pepper

Topping ingredients;

  • Handful walnuts
  • Drizzle olive oil


To make the veg topping;

  1. Heat your oven to 180c
  2. Add the veg to one large or two baking trays. Toss with olive oil and season well. Bake the veg 35-40 minutes until cooked.
  3. Allow to cool a little then add to a large bowl. Mash the veg roughly with a fork or masher then add the other ingredients. Mash into the veg. Set aside.

To caramelise the onions;

  1. Add the onion to a large pan with the olive oil and sauté for 20 minutes on a low heat until soft and caramelised. Set aside.

To make the filling;

  1. Add the oil to a large pan and heat to a low to medium heat. Add the onion and for aprox 8-10 minutes until soft and browning. Add in the garlic and stir for another few minutes, then add in the lentils, water and bouillon.
  2. Bring to the boil and boil for 10 minutes, then down the heat to low, add the mushrooms and simmmer for 30 minutes. Add a little more water if needed.
  3. Stir in all the remaining ingredients.

To compile the bake;

  1. Add the lentils to a large casserole tray, spread over the base.
  2. Then spread the caramelised onions over the Lentils.
  3. Top with the mashed veg, spreading out to cover everything.
  4. Sprinkle with the walnuts (brake up a little) and a drizzle olive oil
  5. Bake for 20 minutes on 180c.
  6. Remove from the oven to cool a little.

Thank you so much for following my blog and cooking my recipes!

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  1. Di on October 23, 2021 at 8:17 am

    Could I make this the day before and then cook it in the oven the day after. I dont want it to go dry overnight. Thank you.

    • Niki on October 24, 2021 at 2:08 pm

      Hi Di
      Yes definitley.
      Love, Niki xx

  2. […] 10. LENTIL AND ROAST VEG BAKE […]

  3. Sookie on October 13, 2020 at 3:37 pm

    Hi! This looks so good! Can I use brown lentils instead?

    • Niki on November 11, 2020 at 8:13 am

      You can most certainly use brown lentils.

  4. Gill on August 29, 2020 at 10:09 am

    Hi just in the process of making this for dinner tonight. What consistency should the lentil mix be before you layer it. Mine seem to be taking a while to cook the water out. Should it be quite a wet mix ? Thanks 👍

    • Niki on September 2, 2020 at 6:56 am

      Hi Gill
      It shouldnt be too too wet. What type of lentils are you using.
      Niki xxx

  5. Maria on April 24, 2020 at 11:31 pm

    Hi, I really want to make this, but I dislike sweet potatoes, intensely. Can I sub with reg potatoes?

    • Niki on April 25, 2020 at 2:02 pm

      Absolutely! Would work really well xxxx

  6. Martyn on December 27, 2019 at 1:18 pm

    I did this as a Christmas dinner – rave reviews throughout – really good :-)! I made it the day before, and that worked really well. It does take quite a bit of prep, so doing it in advance is the key. I will definitely do this again as an impressive dinner. Next time – I’d add less salt and perhaps a tad less balsamic, but to be honest it was really, really good – the turkey eaters switched to this for seconds!

    • Niki on December 28, 2019 at 7:46 am

      Hi Martyn
      Fantastic news! So happy it was a hit for your Christmas feast!
      Niki xxx

  7. Jackie on December 22, 2019 at 5:32 am

    Do you think this would still be good without mushrooms? Or will it throw off the consistency?

    Thanks for the inspiration!

    • Niki on December 28, 2019 at 7:47 am

      Hi Jackie
      I think it would be absolutely fine. A little different in terms of texture but still good.
      Niki xxx

  8. Sue Sullivan on December 6, 2019 at 8:51 am

    Many thanks for this idea. I changed it slightly to suit my taste.
    Used half pearl barley, half lentils, added roasted pasnips and instead of walnuts, spread a hefty layer of whole cranberry sauce over the top before baking. Delicious.

    • Niki on December 8, 2019 at 7:06 am

      Hi Sue
      Absolutely love your swaps, sounds delicious!

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  11. Sheila on September 24, 2019 at 5:50 am

    This looks great and I am sure all manner of variations will be possible according to what’s on hand and the season or theme of the occasion. Can i ask how it “lands” .. as a loaf that can be sliced, or more like a lasagna? I’m sure there have never been any leftovers 😉, but if there were, is it nice cold?

    • Niki on September 29, 2019 at 9:46 am

      Hi Shelia
      Definitely! Any seasonal veg is good.
      Its more like a lasagne and I would happily eat it cold but it can be heated again.
      Niki xxx

  12. Jane on January 28, 2019 at 6:50 pm

    Looks delicious – I’m going to make it this week. Just wondering about the bullion stock though – isn’t that beef?

    • Niki on January 30, 2019 at 11:48 am

      Hi Jane
      It’s vegan.
      But just use a good veg stock if you can’t find☺️

  13. Rosanne K. on January 20, 2019 at 12:58 am

    Is there anything you can sub for balsamic glaze?

    • Niki on January 20, 2019 at 6:01 pm

      Hi Rosanne
      Yes sure, balsamic vinegar will still work well.
      My best
      Niki xx

  14. Trish on January 15, 2019 at 3:42 pm

    Can this be freeze?? Making this right now and Im wondering? Smell AMAZING 🤗

    • Niki on January 18, 2019 at 9:09 am

      Hi Trish
      I hope you enjoyed?
      I haven’t tried freezing it but I think it would be fine.
      My best
      Niki xx

    • Ruth on February 23, 2020 at 5:47 pm

      What side dish would you serve with this??

      • Niki on February 23, 2020 at 8:15 pm

        Any steamed or sautéed veggies would be fab
        I like broccoli.
        Niki xxx

  15. Mandy on January 14, 2019 at 5:38 am

    Hi this looks fantastic, but just wondering if I could sub the green lentils for red lentils? Fussy daughter alert heehee xx

    • Niki on January 15, 2019 at 6:05 am

      Hi Mandy
      Absolutely, will be a little less earthy but still delicious.
      Niki xx

  16. Megan on January 9, 2019 at 4:10 am

    Looks so delicious!!! Can I sub the vegan worschester sauce for anything else?

    • Niki on January 10, 2019 at 7:33 pm

      Hi Megan
      If you can’t find any, I’d just leave it out. Still delicious.
      Niki xx

  17. Gemma on January 4, 2019 at 10:22 am

    Is there anything else I could use instead of walnuts as my son is allergic to nuts? Thank you!

    • Niki on January 10, 2019 at 7:51 pm

      Hi Gemma
      I would use sunflower seeds of just leave off, just as yummy!
      Niki xx

  18. Laura on December 22, 2018 at 7:05 pm

    Love this! Do you think this would freeze ok?

    • Niki on December 30, 2018 at 4:14 am

      Hi Laura
      I haven’t tried but I think so. I would probably freeze in smaller batches.
      Niki xx

  19. Yogesh on December 18, 2018 at 4:57 am

    Look so delicious and beautiful 😋

    • Niki on December 30, 2018 at 4:15 am

      Thank you so much 🙏🏻

  20. Melanie on December 14, 2018 at 9:25 pm

    Fantastic, thanks for sharing, this is the recipe I was looking for Christmas Day. I will have to make it the day ahead but I’m sure it will be great warmed up. They are forecasting 28 degrees on Christmas Day here in Adelaide, Australia.

    • Niki on December 30, 2018 at 4:23 am

      Hi Melanie
      It’s perfect to make ahead. So happy you like and hope you enjoyed?
      Niki xx

  21. Emmajune on December 12, 2018 at 6:57 pm

    Looks amazing ! Will make for Christmas Eve dinner .Thanks !

    • Niki on December 30, 2018 at 4:08 am

      Fantastic! I hope you enjoyed?
      Niki x

    • Jay on September 9, 2019 at 9:44 am

      This was amazing! My boyfriend and I loved it!

      • Niki on September 14, 2019 at 10:04 am

        So happy

  22. hayley on December 12, 2018 at 10:57 am

    Totally making this for my Christmas lunch! thankyou for the inspiration and saving me a ton of hassle on the day!

    • Niki on December 30, 2018 at 4:08 am

      Hi Hayley
      Amazing! I hope you enjoyed.
      Much love
      Niki xx

  23. Brid on December 8, 2018 at 10:03 am

    This looks like it could be easily prepared the day before and then assembled and baked the following day. Looking forward to trying it!

    • Niki on December 10, 2018 at 9:44 pm

      It definitely can, infant the flavours Improve.

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