Lentil Bake with Nut Crumble Topping
An easy lentil bake for a speedy supper. Crisp and crunchy nuts and breadcrumbs sit on top of sizzling savoury vegetables and soul satisfying lentils for a simple and satisfying vegan meal.
Servings 6
Calories 389kcal
Ingredients
For The Lentil Bake
- 100 g puy lentils
- 1 large onion peeled and chopped
- 1 tbsp vegetable oil
- 3 medium carrots peeled and sliced
- 100 g celeriac peeled and chopped into chunks
- 1 large waxy potato peeled and chopped into chunks
- 1 clove garlic (more to taste) peeled and crushed
- 1 tsp fresh thyme finely chopped
- 400 g can of chopped tomatoes
- 400 ml rich vegetable stock made with 1 tsp Vecon and 1 tsp Marmite
- salt and pepper to taste
For The Nut Crumble Topping
- 50 g almonds
- 50 g brazil nuts
- 50 g walnuts
- 50 g fresh wholemeal breadcrumbs
- 1 tsp mixed dried herbs
- 1/2 tsp paprika
- 25 g sunflower seeds
- salt and pepper to taste
Instructions
- Preheat oven to 180C/350F
- Heat the oil in a large pan, add the onions and cook gently for 5 minutes until softened.
- Add the carrots, celeriac and potato and fry gently for a further 5 minutes.
- Add the garlic and thyme and fry gently for a minute until aromatic.
- Add the lentils, tinned tomatoes and stock.
- Fill the tomato can with water to collect all the leftover juice and add to the pan.
- Bring to the boil then reduce heat to a simmer and cook for 20 minutes with the lid on.
- Remove the lid and cook for a further 10 minutes or until the vegetables are tender, the lentils are cooked and the liquid has nearly all evaporated off.
- Pulse nuts together in a food processor until roughly chopped. Transfer to a bowl.
- Add breadcrumbs, herbs, paprika, sunflower seeds and salt and pepper to taste to the nuts. Stir to combine.
- Transfer the lentil mixture to a large oven proof dish. Top with the nut crumble and bake in the preheated oven for 15 minutes.
- Serve and enjoy!
Notes
- You could use any of the other lentil varieties but steer clear of red and yellow lentils if you want a bake with a bit of bite. Check packet instructions for cooking times.
- Choose a waxy potato variety which will stand up to being cooked for half an hour without dissolving.
- Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
Nutrition
Calories: 389kcal | Carbohydrates: 44g | Protein: 14g | Fat: 20g | Saturated Fat: 4g | Sodium: 451mg | Potassium: 825mg | Fiber: 12g | Sugar: 8g | Vitamin A: 5475IU | Vitamin C: 19mg | Calcium: 110mg | Iron: 5mg