Name: Savory Lentil and Mushroom Bake
Ingredients: 1 tablespoon Olive Oil, extra virgin: The foundation for sautéing our aromatics, adding a touch of fruity richness.; 1 large Yellow Onion, finely chopped: Provides a sweet and savory base flavor that mellows beautifully when cooked.; 2 cloves Garlic, minced: Adds a pungent, aromatic kick essential to most savory dishes.; 2 medium Carrots, peeled and diced: Lends a subtle sweetness, vibrant color, and tender texture.; 2 Celery Stalks, diced: Offers a mild, slightly peppery flavor and a pleasant crunch that softens upon cooking.; 1 pound (about 450g) Cremini or Mixed Mushrooms, sliced: The star of the show! Cremini mushrooms offer a deeper, earthier flavor than white button mushrooms. A mix can add complexity.; 1 ½ cups Brown or Green Lentils, rinsed and drained: The hearty, protein-packed backbone of the bake. Ensure they are well-rinsed to remove any debris.; 4 cups Vegetable Broth, low sodium: Provides the liquid for cooking the lentils and adds depth of flavor. Low sodium allows you to control the saltiness.; 1 (14.5-ounce) can Diced Tomatoes, undrained: Adds acidity, moisture, and a rich tomato flavor that complements the lentils and mushrooms.; 2 tablespoons Tomato Paste: Concentrated tomato flavor that adds umami and richness to the sauce.; 1 teaspoon Dried Thyme: An aromatic herb that pairs wonderfully with mushrooms and lentils.; 1 teaspoon Dried Rosemary, crushed: Adds a piney, robust flavor; crushing it helps release its aromatic oils.; ½ teaspoon Smoked Paprika: Lends a subtle smoky depth that elevates the overall flavor profile.; Salt and freshly ground Black Pepper, to taste: Essential for seasoning and bringing all the flavors together.; For the Topping (Optional but Recommended): 1 cup Panko Breadcrumbs (or regular dried breadcrumbs): Creates a delightfully crispy and golden topping.; 2 tablespoons Nutritional Yeast (optional, for cheesy flavor): Adds a savory, cheesy, umami note, especially good for vegan versions.; 1 tablespoon Olive Oil or Melted Vegan Butter: Helps the breadcrumbs crisp up and turn golden brown.; Fresh Parsley, chopped (for garnish): Adds a touch of freshness and color when serving.

Ingredients

Scale

1 tablespoon Olive Oil, extra virgin: The foundation for sautéing our aromatics, adding a touch of fruity richness.
1 large Yellow Onion, finely chopped: Provides a sweet and savory base flavor that mellows beautifully when cooked.
2 cloves Garlic, minced: Adds a pungent, aromatic kick essential to most savory dishes.
2 medium Carrots, peeled and diced: Lends a subtle sweetness, vibrant color, and tender texture.
2 Celery Stalks, diced: Offers a mild, slightly peppery flavor and a pleasant crunch that softens upon cooking.
1 pound (about 450g) Cremini or Mixed Mushrooms, sliced: The star of the show! Cremini mushrooms offer a deeper, earthier flavor than white button mushrooms. A mix can add complexity.
1 ½ cups Brown or Green Lentils, rinsed and drained: The hearty, protein-packed backbone of the bake. Ensure they are well-rinsed to remove any debris.
4 cups Vegetable Broth, low sodium: Provides the liquid for cooking the lentils and adds depth of flavor. Low sodium allows you to control the saltiness.
1 (14.5-ounce) can Diced Tomatoes, undrained: Adds acidity, moisture, and a rich tomato flavor that complements the lentils and mushrooms.
2 tablespoons Tomato Paste: Concentrated tomato flavor that adds umami and richness to the sauce.
1 teaspoon Dried Thyme: An aromatic herb that pairs wonderfully with mushrooms and lentils.
1 teaspoon Dried Rosemary, crushed: Adds a piney, robust flavor; crushing it helps release its aromatic oils.
½ teaspoon Smoked Paprika: Lends a subtle smoky depth that elevates the overall flavor profile.
Salt and freshly ground Black Pepper, to taste: Essential for seasoning and bringing all the flavors together.
For the Topping (Optional but Recommended):
- 1 cup Panko Breadcrumbs (or regular dried breadcrumbs): Creates a delightfully crispy and golden topping.
- 2 tablespoons Nutritional Yeast (optional, for cheesy flavor): Adds a savory, cheesy, umami note, especially good for vegan versions.
- 1 tablespoon Olive Oil or Melted Vegan Butter: Helps the breadcrumbs crisp up and turn golden brown.
- Fresh Parsley, chopped (for garnish): Adds a touch of freshness and color when serving.

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Instructions

Prepare the Aromatics and Vegetables: Heat the 1 tablespoon of olive oil in a large, oven-safe pot or Dutch oven over medium heat. Once the oil is shimmering, add the finely chopped yellow onion and sauté for 5-7 minutes, or until softened and translucent, stirring occasionally to prevent burning.
Add More Flavor Builders: Stir in the minced garlic, diced carrots, and diced celery. Continue to cook for another 5-7 minutes, stirring frequently, until the vegetables begin to soften and the garlic is fragrant. This step is crucial for building a deep flavor base for your Savory Lentil and Mushroom Bake.
Cook the Mushrooms: Add the sliced mushrooms to the pot. Cook for 8-10 minutes, stirring occasionally, until they release their liquid and begin to brown. Mushrooms have a high water content, so allow them to cook down properly to concentrate their earthy flavor. Don’t overcrowd the pan; if necessary, cook them in batches.
Incorporate Lentils and Seasonings: Stir in the rinsed brown or green lentils, the undrained diced tomatoes, and the tomato paste. Mix well to ensure the tomato paste coats the lentils and vegetables. Add the dried thyme, dried rosemary, and smoked paprika. Stir everything together for about a minute to toast the spices and meld the flavors.
Simmer the Lentil Mixture: Pour in the vegetable broth. Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 35-45 minutes, or until the lentils are tender but not mushy. Stir occasionally to prevent sticking. The cooking time can vary slightly depending on the age and type of your lentils.
Preheat Oven and Season: While the lentils are simmering, preheat your oven to 375°F (190°C). Once the lentils are tender, taste the mixture and season generously with salt and freshly ground black pepper. It’s important to taste and adjust seasoning at this stage, as lentils absorb a lot of flavor. The mixture should be thick but still have some moisture; if it looks too dry, add a splash more broth or water.
Prepare the Topping (if using): In a small bowl, combine the panko breadcrumbs, nutritional yeast (if using), and the 1 tablespoon of olive oil or melted vegan butter. Mix well until the breadcrumbs are evenly coated. This topping will give your Savory Lentil and Mushroom Bake a wonderful crispy texture.
Assemble and Bake: If your pot is oven-safe, simply sprinkle the breadcrumb mixture evenly over the top of the lentil and mushroom mixture. If not, transfer the lentil mixture to a 9×13 inch baking dish or a similar-sized casserole dish, then sprinkle with the topping.
Bake to Perfection: Place the pot or baking dish in the preheated oven. Bake for 20-25 minutes, or until the topping is golden brown and crispy, and the bake is bubbling around the edges.
Rest and Serve: Carefully remove the Savory Lentil and Mushroom Bake from the oven. Let it rest for 5-10 minutes before serving. This allows the flavors to meld further and the bake to set slightly, making it easier to serve. Garnish with freshly chopped parsley if desired.

Nutrition

Serving Size: one normal portion
Calories: 350