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Winter layered smoky lentil and squash bake
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4.67 from 3 votes

Winter Layered Smoky Lentil and Squash Bake

Layers of lovely smoky Puy lentils with harissa and mushrooms, roast squash topped with a gooey ‘cheesy’ sauce–such a deliciously warming dish.
Course Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Christmas, Dinner party, Lentils, Puy lentils, Squash
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Author Niki Webster

Ingredients

  • 1 large white onion chopped
  • 2 tbsp olive oil
  • 4 cloves garlic sliced
  • 1 tsp smoked paprika
  • 175 g mushrooms finely chopped
  • 2 to matoes chopped
  • 1 tbsp rose Harissa 0r 1 tsp harissa paste
  • 2 sun-dried tomatoes chopped
  • 1 tsp tamari
  • 1 tbsp Worcester sauce–I used Biona vegan version
  • 150 g dark green French or puy lentils rinsed
  • 750 ml water
  • 1/2 tsp sea salt
  • Twist black pepper
  • 1 tbsp extra virgin olive oil
  • 2 tbsp fresh thyme

For the cheesy bechamel sauce

  • 1 tbsp vegan butter
  • 2 tbsp plain flour
  • 250 almond milk
  • 3 tbsp nutritional yeast
  • Big pinch sea salt
  • Twist black pepper

Instructions

To roast the 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 bechamel 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.

Notes

4 servings