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.
Use #RebelRecipes and tag @RebelRecipes
Did you know that I have a new cookbook?
It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!

could I possibly use a gem squash instead??
Yes definitely – should work well xxx
Made this lovely recipe today and it was surprisingly easy. I used tinned green lentils because I had those in the cupboard. I didnt add the 750ml water as a result and it cut the cook time down by 30 minutes, so it made this recipe much quicker. Thanks for another great meal.
[…] This recipe was republished with permission from Rebel Recipes. Find the original recipe here. […]
Hello, Worcestershire Sauce isn’t vegan as it contains anchovies. Might be worth updating the recipe so non-vegans don’t cook it for their vegan friends and feed them all fish…
Have you managed to find a vegan one? I’d love to get hold of one but haven’t been able to find a good one yet. We are in the UK.
Hi Noelle
I used Biona vegan Worcester sauce. I’ll update to highlight they need to find a vegan version.
My best
Niki xxx
If you can find it, Hendersons Relish is vegan…it’s mostly sold in the midlands but idk if it’s becoming more widely available. Hth!
Can you tell me what kind of squash that you used?
Hi Christy
This one is butter nut.
Love, Niki xxx
[…] 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 […]
[…] This recipe was republished with permission from Rebel Recipes. Find the original recipe here. […]
This is delicious, I made it tonight to make sure I used everything in my fridge during lockdown and happened to have everything,
I do agree with the previous comment however that it would do us three portions not 8 to 10, I think I’d double next time to ensure I have leftovers as it’s so tasty 😊.
Many thanks.
Hi Sally
Happy to hear!
I’ll amend the portions – I must have been a bit stingy!
Love
Niki xx
Just made this for dinner tonight – really tasty thank you. I must admit that I’m not vegan and made a real cheese sauce, but apart from that followed the rest of the recipe.
The only thing I would say is that it was only just enough for 3 of us with a salad – I know we have hearty appetites, but I can’t see how this would be enough for 8-10 servings.
Love your website – thanks.
Hi Mandy
So happy you enjoyed.
Good flag about the servings – ill review.
Love
Niki xxx
Second time I’ve cooked this and it’s a winner. The first one I made I didn’t add enough water to the lentil mix and it ended up being a bit dry. Follow the instructions! 750ml of water!
Last night I added a layer of sliced (boiled) potatoes to give it a bit of a Mousaka feel and it was great. Thanks Nikki!
Amazing! So glad you enjoyed. Love your addition.
Much love
Niki xxx
Hi! I am planning on making this for Christmas. What size pan do you use?
Hi Kathy
I used a 25cm
Much love
Niki xxx