Epic Lentil Bake
I appreciate food that fuels both body and spirit. That’s why I gravitate toward dishes like this lentil bake. It’s a robust, protein-packed meal that delivers undeniable satisfaction. Perfect for a special occasion or to share with family and friends! 🙂
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📝 Ingredients to make this lentil bake recipe
These are the ingredients I’ve used for the different stages of the recipe:
Lentil mixture:
- Brown Lentils: 1 cup of dried lentils, preferably soaked for a few hours.
- Olive Oil: 1 tablespoon.
- Onion: 1 whole, finely chopped.
- Garlic Cloves: 2 cloves, minced.
- Celery: 1 stalk, finely chopped.
- Carrot: 1 large, finely chopped.
- Mushrooms: 200 grams, about 7 ounces, of cremini mushrooms, finely chopped.
- Red Wine: 100ml, about ⅓ cup + 1 tablespoon, used to deglaze and add depth.
- Tomato Paste: 1 tablespoon, for richness.
- Tomato: 1 whole, chopped.
- Paprika, Cumin, Thyme: 1 teaspoon each—warming and earthy spices to round out the flavors.
- Vegetable Broth: 3 and ½ cups, to simmer everything into a hearty filling.
- Salt and black pepper: to taste.
Potato mash:
- Potatoes: 1 kg in total – I chose to mix 500 g (18 ounces) of regular potatoes and 500 g (18 ounces) of orange sweet potatoes. You can also make the mash with just one variety of potato. If going with only sweet potatoes, I’d recommend the yellow variety, as the orange one tends to be quite sweet (at least for my taste). ^^
- 1 Bay Leaf
- Margarine: 2 tablespoons, to make it creamy.
- Seasoning: ¼ teaspoon of nutmeg, ⅛ teaspoon of dried rosemary, a pinch of ground black pepper, and salt to taste.
Extras:
- Walnuts: ¼ cup of chopped walnuts to sprinkle on top – the flavor of the walnuts pairs wonderfully with the lentil bake.
👨🏻🍳 How to make this lentil bake recipe
Before getting started, I soaked the lentils for 4 hours to help them cook faster and achieve a softer texture. If you skip this step, they may take a bit longer to cook, and you might need to add a little extra vegetable broth.
Lentil Filling
I then began the whole process by first preparing the lentil filling. I heated 1 tbsp of olive oil in a pan over medium heat and sautéed 1 finely chopped onion and 2 minced garlic cloves until they were soft and fragrant.
I added 1 celery stalk and 1 carrot, finely chopped, letting them soften before stirring in 200 grams (7 ounces) of cremini mushrooms until they released their moisture, and it fully evaporated.
I deglazed the pan with 100 ml (⅓ cup + 1 tablespoon) of red wine, then mixed in 1 tbsp of tomato paste, a chopped tomato, and 1 teaspoon of each paprika, ground cumin, and thyme.
Finally, I incorporated the soaked lentils and 3 and ½ cups of vegetable broth, also adding some salt and ground black pepper to taste.
I then simmered the mixture for about 35 minutes, allowing the lentils to become tender and the flavors to meld.
By the end, most of the liquid had reduced, and the lentils were nice and soft.
Potato Mash
While the lentils were cooking, I prepared the mashed potatoes. I peeled 1 kg (2.2 pounds) of potatoes, half regular potatoes, and half orange sweet potatoes. I boiled them in plenty of water with a bay leaf until they were tender.
Once cooked, I drained them and added 2 tbsp of margarine, ¼ teaspoon of nutmeg, ⅛ teaspoon of dried rosemary, a pinch of black pepper, and salt to taste.
I then mashed everything until it reached a creamier texture but still held its shape.
Assembling the Lentil Bake
With both components ready, I preheated the oven to 180°C (356ºF) and assembled the dish. I spread the hearty lentil mixture evenly in a casserole dish to form a savory base, then gently layered the potato mash on top.
To add a satisfying crunch, I sprinkled chopped walnuts over the mash, which complemented the flavor of the lentils and mashed potatoes wonderfully.
I baked the casserole in the oven for about 35 minutes, and for the last 5 minutes, turned on the fan to make the top extra crispy.
Once I took it out of the oven, I allowed it to cool for a few minutes before serving.
And voilá — it can’t get simpler than this for an oven-baked recipe. 😍
💬 Questions people ask
Which variety of lentils works better in this recipe?
I’ve used brown lentils, but green, Puy, or even Beluga lentils would also work great since they hold their shape well and add a nice texture to the filling. I wouldn’t recommend red or yellow lentils—they break down quite easily and can end up with a texture too similar to the mash, which might not be what you’re going for.
Is it really necessary to soak lentils before cooking?
Green and brown lentils don’t necessarily need soaking—usually, a good rinse under cold water is enough. That said, I chose to soak them for this recipe since they’re cooking alongside other ingredients, and I wanted to speed up the process a bit. Soaking also helps improve their texture slightly and aids with digestibility.
What should the potato mash be like?
I aim for a mash that’s on the thicker side—this way it not only spreads nicely over the lentil filling but also holds its shape when you cut into it.
Are there any side dishes I can serve this lentil bake with?
This recipe pairs nicely with something fresh—perhaps a simple side salad or some lightly steamed greens. That little contrast seems to work well for me, but feel free to experiment with what you like best.
Is this recipe gluten-free?
Yes, this recipe is gluten-free. The store-bought products I’ve used, like the vegetable broth, are typically gluten-free, but it’s always good to double-check.
Epic Lentil Bake
Equipment
Ingredients
Lentil Filling:
- 1 cup lentils
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 celery stalk finely chopped
- 1 carrot large, finely chopped
- 200 g (7 oz) cremini mushrooms finely chopped
- 100 ml (⅓ cup + 1 tbsp) red wine
- 1 tbsp tomato paste
- 1 tomato chopped
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp thyme
- 3 ½ cups vegetable broth
- black pepper to taste
- salt to taste
Potato Mash:
- 500 g (18 oz) regular potatoes peeled and chopped
- 500 g (18 oz) orange sweet-potatoes peeled and chopped
- 1 bay leaf
- 2 tbsp margarine
- 1/4 tsp nutmeg
- 1/8 tsp dried rosemary
- ground black pepper a pinch
- salt to taste
Topping
- ¼ cup walnuts finely chopped
Instructions
- Soak the lentils for 4 hours.
Lentil Filling
- Heat olive oil in a pan and sauté the onion and garlic until soft.
- Add the celery and carrot; cook until they start to soften.
- Stir in the mushrooms and cook until their moisture releases and evaporates.
- Deglaze the pan with red wine, then mix in the tomato paste, tomato, paprika, cumin, and thyme.
- Add the soaked lentils, vegetable broth, black pepper and salt. Simmer for about 35 minutes, stirring occasionally.
Potato Mash
- Boil the potatoes with the bay leaf until tender.
- Drain and add the margarine, nutmeg, dried rosemary, ground black pepper, and salt.
- Mash until creamy but still holding some texture.
Assemble and Bake
- Preheat your oven to 180°C (356ºF).
- Spread the lentil filling evenly in a casserole dish, then gently layer the potato mash on top.
- Sprinkle with chopped walnuts.
- Bake for 30 to 35 minutes, turning on the fan for the last 5 minutes to crisp and brown the top.
Video
Notes
- For this dish, I like to make a slightly thick mash so that it holds its shape better. However, you can adapt it to your liking. If you prefer a more fluid puree, just add a little plant-based drink.
- Leftovers keep well in the fridge for about 3 days. Reheat in the oven at 160°C (320°F) for the best texture, or microwave for convenience.
🌟 Enjoyed this recipe? I’d love to hear about it!
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