Layers of lovely smokey Puy lentils with harissa and mushrooms, roast squash topped with a gooey ‘cheesy’ sauce

This recipe is such a deliciously warming dish. Perfect for cosy Sunday lunches or a festive feast. 

Winter Layered Smokey Lentil And Squash Bake

Winter Layered Smokey Lentil And Squash Bake

  • Duration
  • Cook Time
  • Prep Time
  • 8-10Servings

Ingredients

    • 1/2 large squash peeled and sliced lengthwise into thin slices
    • 1 tbsp olive oil
    • Sea salt 

Lentils

    • 1 large white onion chopped
    • 2 tbsp olive oil
    • 4 cloves garlic sliced
    • 1 tsp smoked paprika
    • 175g Mushrooms finely chopped
    • 2 tomatoes chopped
    • 1 tbsp rose Harissa 0r 1 tsp harissa paste
    • 2 sun-dried tomatoes chopped
    • 1 tsp tamari
    • 1 tbsp Worcester sauce
    • 150g dark green French or puy Lentils rinsed
    • 750ml water
    • 1/2 tsp sea salt
    • Twist black pepper
    • 1 tbsp extra virgin olive oil
    • 2 tbsp fresh thyme 

Béchamel Sauce

    • 1 tbsp vegan butter
    • 2 tbsp plain flour
    • 250 almond milk
    • 3 tbsp nutritional yeast
    • Big pinch sea salt
    • Twist black pepper 

Preparation

For the roast veg:

  1. Pre heat your oven to 180c
  2. Place squash 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.

To make the Cheesy Béchamel sauce:

  1. Add the butter to a frying pan and melt on a low heat then add the flour. Stir to combine well.
  2. 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. 

This recipe was republished with permission from Rebel Recipes. Find the original recipe here.

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'Maximum flavor, minimum fuss'

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Nutrition Information

  • Serving Size: 8-10

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