Winter Layered Lentil & Squash Bake | Vegan Food & Living

Winter Layered Lentil & Squash Bake

Winter Layered Lentil & Squash Bake

This Winter Layered Lentil & Squash Bake is similar to a lasagne dish with its tasty layers of smokey Puy lentils with harissa and mushrooms, roast squash topped with a gooey ‘cheesy’ sauce. Perfect for cosy Sunday lunches or a festive feast.

Total Time: 30 minutes preparation time | 1hr 30 minutes cook time

Servings: 4

Total Time: 30 minutes preparation time | 1hr 30 minutes cook time

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 0.125 0.125 large squash, sliced lengthwise into thin slices
  • 0.25 0.25 Tbsp olive oil
  • sea salt
  • For the lentils;
  • 0.25 0.25 large white onion, chopped
  • 0.5 0.5 Tbsp olive oil
  • 1 1 cloves garlic, sliced
  • 0.25 0.25 tsp smoked paprika
  • 43.75 43.75 g mushrooms, finely chopped
  • 0.5 0.5 tomatoes, chopped
  • 0.25 0.25 Tbsp rose Harissa
  • 0.5 0.5 sun dried tomatoes, chopped
  • 0.25 0.25 tsp tamari
  • 0.25 0.25 Tbsp vegan Worcester sauce
  • 37.5 37.5 g dark green French or puy Lentils rinsed
  • 187.5 187.5 ml water
  • 0.125 0.125 tsp sea salt
  • twist of black pepper
  • 0.25 0.25 Tbsp extra virgin olive oil
  • 0.5 0.5 Tbsp fresh thyme
  • For the Cheesy Béchamel sauce;
  • 0.25 0.25 Tbsp vegan butter
  • 0.5 0.5 Tbsp plain flour
  • 62.5 62.5 ml almond milk
  • 0.75 0.75 Tbsp nutritional yeast
  • big pinch of sea salt
  • twist of black pepper

Method

For the roast veg; 

  1. Preheat your oven to 180c
  2. Place the veg on a baking tray and coat in olive oil, salt and pepper.
  3. Bake for 45- 60 minutes or until cooked. Keep your eye on them as they will cook at varying times.
  4. Set aside

To make the lentils;

  1. 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.
  2. Next add the sundried tomatoes, tomatoes, Worcester sauce, mushrooms, tamari &  Harrisa – stir to combine and allow everything to soften.
  3. Now add the lentils and water. Bring to the boil then cook on a low heat for 40 minutes.
  4. Season with black pepper & salt to the pan and simmer for a further minute.
  5. Turn off the heat and stir the fresh thyme & olive oil.
  6. To make the Cheesy Béchamel sauce – Add the butter to a frying pan and melt on a low heat then add the flour. Stir to combine well.
  7. 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; 

  1. Layer the lentils, then the squash, more lentils then top with the cheese sauce.
  2. Bake for 25 minutes on 180c.
  3. Remove from the oven and if desired, pop under the grill to brown the top a little.

Recipes by Niki Webster, of rebelrecipes.com. You can follow Niki on Instagram @RebelRecipes. 

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it