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.
Nutrition Facts
Ingredients
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.
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Continue Reading at Thinlyspread →Chef's 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.
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Reviews from the Original Source
Made this last week and it was really tasty.
I used the left over celeriac up by making the celeriac and apple soup which was also yummy.
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