The Ultimate Winter Lentil & Roast Veg Bake

We’ve been spending Christmas in Spain for the last few years and I love the crisp mountain air, bright days and freezing nights. Every Christmas Day we head to our friends house and I usually make a big lentil bake a little like this one but I’ve never actually written down the recipe before – I thought it was about time I did.

However this year we’re heading to a retreat in Kerala over Christmas, so lots of delicious Indian food and yoga for me! Can’t wait.

But I thought I’d write this up anyway as I would definitely cook this for Christmas lunch with tons of fresh and roast veg if I wasn’t headed to the retreat.
This bake is packed with so many veggies and Lentils its actually like a meal in one pan- Perfect hearty healthy winter food.

I hope you enjoy (I’ll be eating curry!)
Xx

Info

 

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

Ingredients

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

Directions

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.

24 Comments

  1. 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.
      Love
      Niki.

  2. 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

  3. 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?
      Best
      Niki x

  4. 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?
      Love
      Niki xx

  5. 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 🙏🏻

  6. 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.
      Best
      Niki xx

  7. 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!
      Love
      Niki xx

  8. 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.
      Love
      Niki xx

  9. 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.
      Love
      Niki xx

  10. 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

  11. 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

  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☺️
      Enjoy
      Xx

Leave a Comment





Subscribe to my Newsletter

Subscribe and receive a free download of my SuperSix recipe book.

The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations.  I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.