Golden Lentil And Vegetable Bake With Herb Crust Recipe

About this recipe

Experience the comforting flavors of a German-inspired Golden Lentil and Vegetable Bake with Herb Crust. This vegetarian dish combines soy protein mince, fresh carrots, mooli radish, and chow chow vegetable into a hearty base, topped with a crisp herb crust made from rice flour, parsley, and spices. The coconut milk adds a creamy texture without dairy, making it allergy-friendly and satisfying. Packed with 32g protein per serving, this dish is ideal for fueling your day. Baking brings out the natural sweetness of the vegetables while the spices create warmth and depth. Perfect for a cozy lunch, it’s ready in just 40 minutes and fits seamlessly into your wellness goals. Try this nourishing and flavorful recipe today!

Ingredients

• 400G Holland & Barrett Vegan Soy Protein Mince
• 4 Pack Fresh Carrots - Pack Of 4
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 300 g Trs Flake Rice Thick Pawa 300G
• - Jalpur Rice Flour
• 165 Ml Tropical Sun Coconut Milk Mini
• - Spice Kitchen Moroccan Spice Tin
• 75G Greenfields Berbere Spice Blend, 75G
• - Biona Capers In Olive Oil
• 50G Black Garlic Cloves, 50G
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• - Schwartz Flat Leaf Parsley

Instructions

1. 1. Preheat the oven to 180°C and grease a medium-sized baking dish with olive oil.
2. 2. Peel and dice the carrots, mooli radish, and chow chow into small, even-sized pieces.
3. 3. Heat 1 tablespoon of olive oil in a pan and sauté the garlic until fragrant, about 2 minutes.
4. 4. Add the diced vegetables to the pan and cook for 5 minutes, stirring occasionally.
5. 5. Mix the soy protein mince with the coconut milk, Moroccan spice, and berbere spice in a bowl.
6. 6. Combine the cooked vegetables with the seasoned soy protein mince mixture in the baking dish.
7. 7. In a separate bowl, mix rice flour with salt, pepper, and chopped parsley to create the herb crust topping.
8. 8. Sprinkle the herb crust evenly over the vegetable mixture in the baking dish.
9. 9. Drizzle the remaining olive oil over the top to help the crust crisp up during baking.
10. 10. Bake in the preheated oven for 25 minutes, or until the crust is golden and slightly crunchy.
11. 11. Remove the bake from the oven and let it cool for 5 minutes before serving.
12. 12. Garnish with additional fresh parsley for a burst of color and flavor.