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Winter Layered Smokey Lentil and Squash Bake (vegan)

November 12, 2019 / Niki / 4 Comments

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:

Maple roast carrots & parsnips

New potato hasselbacks

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

Winter Layered Smokey Lentil and Squash Bake (vegan)

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;

Pre heat your oven to 180c
Place squash on a baking tray and coat in olive oil, salt and pepper.
Bake for 45- 60 minutes or until cooked. Keep your eye on them as they will cook at varying times.
Set aside

To make the lentils;

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.
Next add the sundried tomatoes, tomatoes, Worcester sauce, mushrooms, tamari & harrisa – stir to combine and allow everything to soften.
Now add the lentils and water. Bring to the boil then cook on a low heat for 40 minutes.
Season with black pepper & salt to the pan and simmer for a further minute.
Turn off the heat and stir the fresh thyme & olive oil.

To make the Cheesy Béchamel sauce

Add the butter to a frying pan and melt on a low heat then add the flour. Stir to combine well.
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;

Layer the lentils, then the squash, more lentils then top with the cheese sauce.
Bake for 25 minutes on 180c.
Remove from the oven and if desired, pop under the grill to brown the top a little.

4 Comments

Kathy on December 22, 2019 at 5:13 pm

Hi! I am planning on making this for Christmas. What size pan do you use?

Reply
- Niki on December 27, 2019 at 9:16 am
  
  Hi Kathy
  I used a 25cm
  Much love
  Niki xxx
  
  Reply
Andrew and Jane on January 4, 2020 at 9:11 am

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!

Reply
- Niki on January 6, 2020 at 8:38 am
  
  Amazing! So glad you enjoyed. Love your addition.
  Much love
  Niki xxx
  
  Reply

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Recipe Tags: Christmas recipe butternut squash lentil bake puy lentils

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