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.