Rich Vegan Lentil Bake (Print Version)
# Ingredients:
→ Mash Ingredients
01 -
1 small pumpkin (around 800 g)
02 -
200 g green lentils
03 -
1 diced carrot
04 -
2 garlic cloves, minced
05 -
1 onion, thinly sliced
→ Seasonings and Liquids
06 -
200 ml vegetable stock
07 -
2 tablespoons of olive oil
08 -
1 teaspoon ground cumin
09 -
Salt – to taste
10 -
Pepper – to taste
11 -
1 teaspoon dried thyme
12 -
2 tablespoons of nutritional yeast (optional)
# Instructions:
01 -
Start by heating your oven to 200°C. Slice the pumpkin in half, scoop out the seeds, and chop it into big chunks. Drizzle with olive oil, sprinkle salt and pepper, and roast for 25-30 minutes until soft.
02 -
Rinse your lentils thoroughly. Boil them for about 20 minutes in water until they’re soft. Drain and set them aside.
03 -
Heat olive oil in a pan. Toss in the onion, garlic, and carrot, cooking for 5 to 7 minutes. Mix in the cooked lentils, stock, thyme, and cumin. Simmer for about 10 minutes. Add salt and pepper to taste.
04 -
Heat your oven to 180°C. Fill a baking dish with the lentil mixture, then layer the pumpkin mash on top. Sprinkle with nutritional yeast if you’d like.
05 -
Bake for 15 to 20 minutes until the top is lightly golden.
# Notes:
01 -
A wholesome and balanced vegan dish.
02 -
You can swap pumpkin for butternut squash.
03 -
A fabulous choice for vegetarian meals!
04 -
Keeps fresh in the fridge for up to 3 days.