How long does Garden Harvest Lentil Bake take to make?

About 55 minutes in total: 10 minutes of prep and 45 minutes of cooking, split between simmering the lentils and baking the golden topping.

Is Garden Harvest Lentil Bake vegetarian?

Yes, it is vegetarian. Red lentils are cooked with leek, carrot, celery, tomatoes, vegetable stock and herbes de Provence, then baked.

Can I use onion instead of leek?

Yes, a finely chopped onion works well. Leek is milder and sweeter, so cook the onion gently until soft before adding the lentils.

Can I make Garden Harvest Lentil Bake ahead?

Yes, it keeps in the fridge for up to 2 days and reheats well in the oven until piping hot. Cover it with foil so the top does not dry out.

What should I serve with the lentil bake?

Buttered greens, a crisp side salad or crusty bread all go well with this hearty, herby bake. It is a comforting midweek dinner.

Garden Harvest Lentil Bake Recipe

Name: Garden Harvest Lentil Bake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: English
Ingredients: NaN Trs Lentils Red (Masoor Dall); 100 g Yorkshire English Carrots 100G; 100G Celery Salt, 100G; 1 Leek - 1 Each; - Potts Vegetable Stock Can; 1 Kg Tomatoes 1kg; 20G Maison Bremond Herbs De Provence, 20G; 113G Royal Baking Powder Tin, 113G; - Biona Capers in Olive Oil; 400G Greenfield Himalayan Salt Fine 400G; 100G Heera Black Pepper Powder 100g; 50G Black Garlic Cloves, 50G; - Jalpur Rice Flour

English cuisine · 286 calories

About this recipe

Dive into the comforting flavors of this Garden Harvest Lentil Bake, a hearty English-inspired dish perfect for dinner. Packed with protein-rich lentils and fresh, colorful vegetables like carrots, celery, and leek, this bake is both nutritious and satisfying. The addition of aromatic Herbs De Provence and a golden oat flour topping makes it truly irresistible. With 19g of protein, 520 calories, and 12g of fiber per serving, it’s a perfect gym-friendly meal that supports muscle recovery and digestion. The bake is easy to prepare, batchable for meal prep, and ideal for chilly evenings. Serve warm and enjoy a nourishing, flavorful dinner that feels like a comforting hug in every bite.

Ingredients

NaN Trs Lentils Red (Masoor Dall)
100 g Yorkshire English Carrots 100G
100G Celery Salt, 100G
1 Leek - 1 Each
- Potts Vegetable Stock Can
1 Kg Tomatoes 1kg
20G Maison Bremond Herbs De Provence, 20G
113G Royal Baking Powder Tin, 113G
- Biona Capers In Olive Oil
400G Greenfield Himalayan Salt Fine 400G
100G Heera Black Pepper Powder 100g
50G Black Garlic Cloves, 50G
- Jalpur Rice Flour

Instructions

1. Rinse the lentils under cold water until the water runs clear, then set them aside.
2. Peel and dice the carrots, slice the celery, and chop the leek into small pieces.
3. Heat olive oil in a large pan over medium heat and sauté the garlic until fragrant.
4. Add the chopped vegetables to the pan and cook for 5-7 minutes, stirring occasionally.
5. Stir in the rinsed lentils and pour in the vegetable stock and canned tomatoes.
6. Sprinkle the mixture with Herbs De Provence, salt, and black pepper, and bring to a simmer.
7. Cook the mixture for 20 minutes, stirring occasionally, until the lentils are tender and the liquid is absorbed.
8. Preheat the oven to 180°C while preparing the bake topping.
9. Mix oat flour with Royal Baking Powder and 2 tablespoons of water to create a thick batter.
10. Transfer the lentil mixture to a baking dish and spread the batter evenly on top.
11. Bake in the oven for 20 minutes until the topping is golden and slightly crispy.
12. Let the bake cool for 5 minutes before serving, ensuring the layers settle perfectly.

How to make Garden Harvest Lentil Bake

Prepare the vegetables. Rinse the lentils under cold water until the water runs clear and set aside. Peel and dice the carrots, slice the celery and chop the leek into small pieces.
Sauté and add lentils. Sauté the garlic in olive oil over medium heat until fragrant, then cook the chopped vegetables for 5-7 minutes. Stir in the lentils, vegetable stock and canned tomatoes.
Simmer the lentils. Season with herbes de Provence, salt and black pepper and bring to a simmer. Cook for 20 minutes, stirring occasionally, until the lentils are tender and the liquid is absorbed.
Make the topping. Preheat the oven to 180°C. Mix oat flour, baking powder and 2 tablespoons of water into a thick batter, then spread it over the lentil mixture in a baking dish.
Bake and rest. Bake for 20 minutes until the topping is golden and slightly crispy. Let the bake cool for 5 minutes before serving so the layers settle.

Frequently asked questions

How long does Garden Harvest Lentil Bake take to make?: About 55 minutes in total: 10 minutes of prep and 45 minutes of cooking, split between simmering the lentils and baking the golden topping.
Is Garden Harvest Lentil Bake vegetarian?: Yes, it is vegetarian. Red lentils are cooked with leek, carrot, celery, tomatoes, vegetable stock and herbes de Provence, then baked.
Can I use onion instead of leek?: Yes, a finely chopped onion works well. Leek is milder and sweeter, so cook the onion gently until soft before adding the lentils.
Can I make Garden Harvest Lentil Bake ahead?: Yes, it keeps in the fridge for up to 2 days and reheats well in the oven until piping hot. Cover it with foil so the top does not dry out.
What should I serve with the lentil bake?: Buttered greens, a crisp side salad or crusty bread all go well with this hearty, herby bake. It is a comforting midweek dinner.