Lentil Bake - Afelia's Kitchen

Step 1

Start by soaking 2 cups of red split lentils in cold water and allow them to fully expand (takes at least 1 hour).

Step 2

Peel and dice one large onion.

Step 3

In a saucepan heat 3 tbsp of oil and add the diced onion with a pinch of salt, I'm using about ¼ of a teaspoon here. Be careful not to add too much at this stage as many of the other ingredients also contain salt.

Step 4

Cover the saucepan and allow the onions to soften over a low - medium flame.

Step 5

Preheat the oven on to gas mark 4 (180 degrees Celsius for electric).

Step 6

Next blitz the slices of bread in a food processor; tear the bread into large chunks, add 1 tsp of mixed herbs and a pinch of salt and process....

Step 7

until it resembles fine breadcrumbs (as in top left photo).

Step 8

Spread the breadcrumbs onto a large baking tray and bake in the oven for 16 minutes, remember to rotate the breadcrumbs half way through this cooking time to help them brown evenly.

Step 9

By now the onions will be soft, wash the lentils until the water runs clear and add to the pan along with....

Step 10

tbsp of fish sauce (leave this out if you are vegetarian or vegan), 2 tbsp of soy sauce, 2 tbsp of tomato puree and crumble in 2 vegetarian oxo cubes. Most of these ingredients contain salt so you do need to be mindful of how much you salt you start off with.

Step 11

Add enough cold water to cover the lentils.

Step 12

Cover and simmer gently until the lentils are soft and cooked through.

Step 13

Remember to check on those breadcrumbs in the oven, mix them to get them evenly browned!

Step 14

Once the breadcrumbs are done, they should look a light toasted colour and should be crisp to the touch. Remember the topping to this dish will be crumbly and won't bind together unless you mix it with some extra ingredients, I don't mind this so I leave it plain, but you could always add a handful of grated cheese to make the topping bind together.

Step 15

Check the lentils, test for salt at this point, adjust if necessary.

Step 16

If the lentils look dry and are not cooked add more water to help cook them through.

Step 17

If they are soft and cooked (top right photo) you can transfer the lentils to an ovenproof dish, the dish I am using is approximately 20cm by 30cm. Spread the lentil filling evenly using the back of a spoon.

Step 18

Top the lentil filling with all of the breadcrumbs. Remember the topping is crumbly, if you want it to hold its shape together after serving, add a handful of grated cheese to the breadcrumbs and mix before sprinkling it over the top.

Step 19

Bake this in the oven at gas mark 6 (200 degrees for electric) for around 20 - 25 minutes until the top of the lentil bake is a lovely golden colour.

Step 20

Serve with your favourite sides, we enjoyed our Lentil Bake with herby hassleback potatoes and plenty of garlic and chive sour cream, it was a vegetarian delight!