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Lentil Bake

Lentil Casserole

Yield: 4 Servings

Prep: 15 mins

Total time: 1 hour 25 mins



·      ½  medium head of cauliflower, cut into florets

·      1 ½ cups peeled and chopped butternut squash

·      1 medium sweet potato, peeled and chopped

·      2 tablespoons extra-virgin olive oil, divided

·      1 small sweet onion, diced

·      1 Tablespoon minced garlic

·      1 cup French green lentils

·      2 cups low-sodium vegetable broth or water

·      Small handful of thyme sprigs

·      2 tablespoons tahini

·      1 tablespoons yellow or white miso paste

·      1 tablespoons balsamic vinegar

·      Fresh parsley, to garnish

·      Salt and pepper, to taste

·      ½ cup pine nuts

Cream ingredients:

·      ½ cup raw cashews, soaked overnight

·      1 garlic cloves

·      2 tablespoons nutritional yeast

·      ½ tablespoons freshly squeezed lemon juice

·      Salt and pepper to taste



1.     To make the casserole start by preheating the oven to 400°F. Toss the cauliflower florets, butternut squash and sweet potato with 1 tablespoons of the olive oil; season generously with salt and pepper. Transfer the vegetables to sheet trays and roast, tossing once, until they are browned and soft, 25 to 30 minutes. Lower the heat to 350°F.

2.     While the vegetables are roasting, pour the remaining tablespoon of olive oil into a large, deep skillet or Dutch oven and heat over medium heat. Add the diced onion and cook until lightly browned, 5 to 7 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 2 minutes.

3.     Add the lentils, vegetable broth and thyme sprigs to the skillet. Bring to a boil, then reduce to a rapid simmer. Simmer until most of the liquid is absorbed and the lentils are tender but still al dente, 25 to 30 minutes. Season with salt and pepper to taste.

4.     Remove the thyme sprigs from the lentils and stir in the tahini, miso paste and balsamic vinegar. Let aside.

5.     Meanwhile, add the drained cashews, garlic, nutritional yeast, lemon juice and ½ cup plus 2 tablespoons water to the bowl of a high-powered blender. Season with salt and pepper, and blend until smooth and creamy. Set aside.

6.     Layer the roasted veggies and cooked lentils in a 13-by-9-inch casserole pan. Drizzle the cashew cream on top and bake for 20 minutes at 350°F.

7.     Remove from the oven, sprinkle the pine nuts over the casserole and then place the dish under the broiler for 2-3 minutes until the topping is golden (keep a careful watch, as pine nuts can burn easily).

8.     Remove and let the casserole cool for 5 minutes before serving.

9.     Garnish with chopped parsley.