Golden Lentil And Mushroom Bake Recipe

About this recipe

A hearty baked dish featuring tender lentils, earthy mushrooms, and a touch of nutmeg for a comforting lunchtime treat.

Ingredients

• 100 G Jumbo Garlic 100g
• - Natco Ground Nutmeg
• 1 Kg Red Onion 1kg
• 100G Heera Black Pepper Powder 100g
• - Potts Vegetable Stock Can
• 100 g Yorkshire English Carrots 100G
• 1 Kg Red Lentils (Masoor Dal), 1Kg
• NaN Filippo Berio Classico Pure Olive Oil
• 30G Daylesford Organic Flat Leaf Parsley
• 500 g Flahavan's Irish Porridge Oats 500g
• 300 g Hughes Portabellini Mushrooms 300 G

Instructions

1. 1. Preheat your oven to 180°C (160°C fan) and lightly grease a baking dish with a little olive oil.
2. 2. Blitz the porridge oats (60 g) in a blender to a coarse oat flour. Rinse the red lentils (150 g) thoroughly under cold water until the water runs clear.
3. 3. In a saucepan, sauté 1 diced red onion and 3 minced garlic cloves in 2 tbsp olive oil until fragrant, about 3 minutes.
4. 4. Add 1 chopped carrot (100 g) and sliced mushrooms (150 g) to the pan and cook for 5 minutes until softened.
5. 5. Stir in the lentils and pour in 300 ml vegetable stock and 150 ml water, bringing the mixture to a gentle boil.
6. 6. Reduce the heat and simmer for 15 minutes, stirring occasionally, until the lentils are tender.
7. 7. Mix in the oat flour, 1/2 tsp nutmeg, a pinch of salt, and 1/2 tsp black pepper, ensuring an even consistency.
8. 8. Transfer the lentil mixture to the prepared baking dish, spreading it evenly.
9. 9. Bake in the oven for 20 minutes or until the top is golden and firm.
10. 10. Remove the dish from the oven and sprinkle with chopped fresh parsley before serving.

How to make Golden Lentil And Mushroom Bake

1. Prepare oven and lentils. Preheat the oven to 180°C and lightly grease a baking dish. Rinse the red lentils under cold water until the water runs clear.
2. Sauté the vegetables. Sauté diced onion and minced garlic in olive oil until fragrant, then add chopped carrot and sliced mushrooms and cook for 5 minutes until softened.
3. Simmer the lentils. Stir in the lentils and vegetable stock and bring to a gentle boil, then reduce the heat and simmer for 15 minutes, stirring occasionally, until the lentils are tender.
4. Thicken and fill the dish. Mix in the oat flour, nutmeg, salt and pepper until evenly combined, then spread the lentil mixture evenly in the prepared baking dish.
5. Bake and garnish. Bake for 20 minutes or until the top is golden and firm, then sprinkle with fresh parsley before serving.

Frequently asked questions

What is the total time required to make the Golden Lentil and Mushroom Bake?

The total time required is 55 minutes, including 10 minutes of prep and 45 minutes of cooking.

Can I make this bake ahead of time and store it?

Yes, you can make it ahead and store it in an airtight container in the fridge for up to 3 days. Reheat in the oven before serving.

What can I serve with the Golden Lentil and Mushroom Bake?

This bake pairs well with a fresh green salad or steamed vegetables for a balanced meal.

Can I substitute the oat flour in this recipe?

Yes, you can substitute oat flour with all-purpose flour or almond flour if preferred.