Winter Layered Smokey Lentil and Squash Bake (vegan)

Layers of lovely smokey Puy lentils with harissa and mushrooms, roast squash topped with a gooey ‘cheesy’ sauce – such a deliciously warming dish. Perfect for cosy Sunday lunches or a festive feast.

A little like a lasagne with its layers and tasty cheese topping, and I think the roast squash in the middle adds a sweet contrast to the earthy lentils – so good!

This would make a fantastic addition to your festive table – I like it with:

Plus lots more festive recipes coming your way – watch this space!

Much love, Niki xxx

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

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Info

 

  8-10 servings
  30 minutes preparation time
  1r 30 minutes cook time

Ingredients

  • 1/2 large squash peeled and sliced lengthwise into thin slices 
  • 1 tbsp olive oil
  • Sea salt 
For the lentils; 
  • 1 large white  onion chopped
  • 2 tbsp olive oil
  • 4 cloves garlic sliced 
  • 1 tsp smoked paprika 
  • 175g Mushrooms finely chopped 
  • 2 tomatoes chopped 
  • 1 tbsp rose Harissa 0r 1 tsp harissa paste
  • 2 sun dried tomatoes chopped 
  • 1 tsp tamari 
  • 1 tbsp Worcester sauce 
  • 150g dark green French or puy Lentils rinsed
  • 750ml water 
  • 1/2 tsp sea salt 
  • Twist black pepper 
  • 1 tbsp extra virgin olive oil 
  • 2 tbsp fresh thyme 
For the Cheesy Béchamel sauce
  • 1 tbsp vegan butter
  • 2 tbsp plain flour
  • 250 almond milk
  • 3 tbsp nutritional yeast
  • Big pinch sea salt
  • Twist black pepper 

Directions

For the roast veg; 
  1. Pre heat your oven to 180c 
  2. Place squash on a baking tray and coat in olive oil, salt and pepper. 
  3. Bake for 45- 60 minutes or until cooked. Keep your eye on them as they will cook at varying times. 
  4. Set aside 
To make the lentils; 
  1. Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and fry for 30 seconds more then add the paprika. 
  2. Next add the sundried tomatoes, tomatoes, Worcester sauce, mushrooms, tamari & harrisa – stir to combine and allow everything  to soften. 
  3. Now add the lentils and water. Bring to the boil then cook on a low heat for 40 minutes. 
  4. Season with black pepper & salt to the pan and simmer for a further minute.
  5. Turn off the heat and stir the fresh thyme & olive oil. 
To make the Cheesy Béchamel sauce
  1. Add the butter to a frying pan and melt on a low heat then add the flour. Stir to combine well. 
  2. Next add the almond milk, and nutritional yeast. Simmer for 5 minutes, stirring constantly to ensure no lumps form. Now season well and remove from the heat. 
To make the bake; 
  1. Layer the lentils, then the squash, more lentils then top with the cheese sauce.
  2. Bake for 25 minutes on 180c. 
  3. Remove from the oven and if desired, pop under the grill to brown the top a little. 

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